A fourth-generation member of the Troisgros dynasty, Michel trained at catering college before embarking on an extensive career in kitchens across France, the United States and Asia. He joined the family business in 1983.

In 1996, he took over the culinary direction of Maison Troisgros from his father, Pierre Troisgros, one of the leading pioneers of nouvelle cuisine. Under Michel's leadership, the fine-dining restaurant relocated from Roanne to Ouches in 2017, opening Le Bois sans Feuilles — a project seamlessly integrated into the natural surroundings.

As well as the three-star restaurant, Michel has spearheaded other projects for the group, including Le Central in Roanne, Cuisine[s] Michel Troisgros in Tokyo, and La Colline du Colombier, which is now managed by his son, Léo. He currently shares management of Maison Troisgros with his son César, the executive chef at Le Bois sans Feuilles, while continuing to be one of the leading figures in French gastronomy.