Mike started his culinary pursuits at the very young age of 8 years old when he learned how to make butter tarts, apple dumplings and pastry dough from scratch at Christmas from his Nookoo and mother who were both excellent chefs in their own rights.
He got his real taste for industrial kitchens when he was 15 and started working in a Chinese restaurant as the banquet dishwasher. The following year he became a cook at an Italian restaurant in Winnipeg learning from some of the best Italian chefs and cooks. After working several years in the industry, he worked his way up to Manager by the age of 25, and was then chosen to set up two new restaurant locations in the city of Winnipeg. Mike moved to Ottawa in 1990 where he managed “Ricks” in Kanata and “La Piazza” in Bells Corners.
In 1996, Mike started full time with G.B. Catering at Red Pine Camp, feeding up to 400 people a day in the summer and as Sous Chef at the Bolton Conference Centre from September to June. Mike was quickly promoted to Chef Manager in 1997 at Red Pine Camp, while managing numerous other jobs for GB Catering over the winter months.
Previous past experience with G.B. includes, Chef Manager at Sir James Whitney School, Mono Cliffs Outdoor Centre and Kandalore Outdoor Centre. Mike also spent two summers as supervisor at various camps throughout Ontario, and in the off-season would work multiple functions, weddings, worked on the GB Tripping System and assisted in menu development.
In his spare time, Mike enjoys spending time with his son Chase, playing hockey (goalie), is an avid golfer, and loves fishing and other outdoor activities and winter sports. He is passionate about food and customer service.