Guests that experienced Mike’s cooking back in 2005 will be excited to hear that after a 10 year sojourn working in many other aspects of the food and restaurant business he is returning to lead our catering team this winter.
Raised in a professional kitchen in the Chicagoland area, and as a fourth generation chef a passion for great food runs in his blood.
Mike graduated from The Culinary School at Kendall College in Chicago and sought a career in kitchens and resorts that fed his passion for both food and fly fishing. This took him on a journey that began with four seasons as both Sous Chef and Head Chef at Rio Blanco Ranch on the White River in Colorado. This was his first wilderness ranch experience and he was hooked. Other Ranch experiences include The UXU Ranch in Wapiti Wyoming, King Mountain Ranch near Granby Colorado and the Evergreen Lodge in Yosemite California.
Always needing work in the winter season, Chef Michael has worked many managerial roles and station chef positions alike in many kitchens through his 30 years in the industry. Notable kitchens: Trio American Bistro, Jackson Wyoming. Lovell’s of Lake Forest, Lake Forest Illinois. Oceanique, Evanston Illinois. The Ritz-Carlton, Naples Florida. The Sheridan North Shore. Northbrook Illinois. This list also included his time as a member of our catered chalet crew in 2005 and 2006 where he established his reputation as one of our most gifted chefs.
With his classical French training and his love with the Rocky Mountains, Chef Michael brings a Farm to Table approach to his twist on Mediterranean techniques spun into local Rocky Mountain fare.