Michael Renner
Michael started eating at birth and hasn't stopped since. In between, he’s waited tables, tossed pizza dough and even wore a tuxedo and tastevin while working as a sommelier during grad school. He’s written about jazz, food and restaurants for national and local publications. He started writing for Sauce in 2006, and since 2008, he has been its restaurant reviewer. True to most of his life ambitions, he tied for second place in the Association of Food Journalists’ Best Restaurant Criticism category. As a side gig, he has a day job.
