Mike's journey in the hospitality industry commenced post-University of Oregon, where he transitioned from bartending to a role in a family-run restaurant in Victoria, BC. Despite finding fulfilment in front-of-house operations, his appetite for culinary exploration led him to pursue formal training at Canada's esteemed culinary institution, Le Cordon Bleu, located in Ottawa. Here, he cultivated his expertise, igniting a fervour for haute cuisine.

Over the span of a decade, Mike honed his craft within prestigious five-star establishments like the Westin Resort and Spa and the Fairmont Pacific Rim. A pivotal moment arose when he was entrusted with the mantle of Executive Chef, Culinary Director, and Operating Partner at Banter Room and The Hotel Belmont, catalyzing a partnership with close friend Ted Wilkie to establish At Home Hospitality, a venture that rapidly grew into the successful operation of two restaurants and a nightclub.