Mike has always had an artistic flair and this has been shown in all his culinary pursuits. He hails from the Toronto area and began his working career in Vancouver. He worked in graphic design and in advertising before he found his true passion in culinary arts.
A graduate of the renowned Pacific Culinary Institute in Vancouver, he started his career as a Sous Chef at the former Quay Restaurant & Lounge in Yaletown before moving on to a Vancouver mainstay - The Smoking Dog Bistro as Executive Chef.
He then decided to expand his culinary experiences by joining the Fairmont Hotel Vancouver as Chef de Partie. He was a leader in Griffin’s Restaurant and in banquets. Mike was a Member of the “Service Plus” committee and Winner of the "Team Player of the Year" award.
After 6 years, he moved to the Fairmont Vancouver Airport, where he was promoted to Sous Chef and was instrumental in increasing their J.D. Power food and beverage scores to one of the top properties in North America.
Mike joined the team at the Westin Bayshore Vancouver in October 2014 as the Restaurant Sous Chef and now serves as the Banquet Sous Chef. He continually experiments and incorporates a broad spectrum of contemporary and classical elements, as well as cooking techniques, into the menu selection.