About
Mike’s first job was as a busboy and one day saw the cooks making their meals and it seemed cool. So the next day, Mike cooked the employee meals and soon after was the dishwasher and continued to move his way up from there.
Mike’s now had the pleasure of opening a few restaurants as chef in Chicago as well as San Diego. He grew up in Chicago but making the switch to San Diego was a no brainer. With all of the amazing produce, fish and meats we have to offer he couldn’t pass up the chance of being a part of it all.
Food has always been his way of showing love. Getting the chance to grow personally as well as grow others around Mike has made for a rewarding life. There are so many opportunities as well as pivots in this profession and he loves it.
