Executive Sous Chef
Growing up in Hanover, New Hampshire, Mike was more comfortable shopping at farmers’ markets than the local grocery store. He began washing dishes in restaurants at age 14, and quickly advanced to prep cook and back server at a small southern Italian restaurant.
Following graduation from the New England Culinary Institute, he moved to Philadelphia to help open Philippe on Locust. At his next stop, Striped Bass, he developed a passion for cooking fish, which he then pursued at Le Bernardin in New York City, widely regarded as the best seafood restaurant in the United States.
Eventually Ritz Carlton Bachelor Gulch called Mike out to Colorado, and he jumped at the opportunity. During his six-year tenure at the property as Restaurant Chef and Executive Sous Chef, Mike helped to open Spago and earned four stars. He was then offered a position to open the Ritz Carlton in Lake Tahoe, but after two years, Mike and his family realized their hearts were in Colorado.
Mike was named Executive Sous Chef at The Little Nell and knew right away it was the perfect fit. When not cooking, you can find Mike on his snowboard, mountain bike, or traveling with his wife and their two French bulldogs.