Mike is a Chicago native who attended culinary school at Le Cordon Bleu and began his career as a line cook at Moto, the acclaimed restaurant helmed by the late chef Homaro Cantu, and moved onto Chef Paul Kahan’s James Beard Award-winning Blackbird, where he worked his way up to sous chef.

From there, he moved to the two-Michelin-starred Sixteen as a sous chef before joining the opening team for Cherry Circle Room in 2015. He led the team as Chef de Cuisine, and shortly after became Executive Chef until leaving and joining the Susan’s team in 2020.

Mike cooks because he loves it! He is seasonally inspired by local ingredients that SW Michigan has to offer, and also draws on his passion for culture, travel, and history. He genuinely creates dishes that make people smile. He enjoys getting to know each and every customer when he has time to come out and say hello!