Nearly all of Mike’s jobs have been in kitchens, but he didn’t take becoming a chef seriously until after leaving college. From there, he apprenticed in Vail, working at some of the best restaurants in the valley and earning his degree. After Vail, he spent a long summer cooking on Martha’s Vineyard before returning to Colorado. He found a job with Troy Guard, working his way up to sous chef before changing pace and heading to Table 6. There he brushed up on fundamental skills with Scott Parker.