Born and raised in West Auckland, Michael Van de Elzen started his cooking career at the tender age of 14 and worked at various Auckland restaurants until he left New Zealand for London in 1998. During his time in London he worked for the internationally renowned restaurateur Terence Conrad's Bluebird Restaurant.

This job saw him enjoy many unique experiencing including heading up the team for the opening of the Tate Modem Museum in London serving 5,000 guests; serving many of London's high profiles and celebrities as well as running Bank, a 1,000 cover a day restaurant in the financial precinct of South Bank London. After this he was the Head chef in a small luxury hotel which earned a Michelin star.

He returned to New Zealand in 2003 to opened Molten in Mt Eden, Auckland which serves a contemporary European menu combined with fresh Kiwi ingredients and an array of boutique wines. In 2008 Liquid Molten opened serving dishes designed to be shared and enjoyed with fine wines and cocktails. 

Molten has received many accolades including: - Best new Restaurant of the Year, Metro Magazine, March 2005 Michael Van de Elzen, Most Innovative Chef, Lewisham Awards 2006 and Outstanding Chef, Lewisham Awards 2008. Vintners Restaurant of the year. Finalist in Cuisine Restaurant of the Year  and Food and Wine (USA) World's best new Restaurants. Metro Magazine Top 50 Restaurant. New Zealand bar awards, NZ Best bar food liquid molten 2008. And so the list goes on.

When not in the kitchen, Michael enjoys mountain biking and spending time with wife Belinda and new baby girl Hazel.