The Asbury at The Dunhill Hotel | Charlotte, NC
Mike comes across as a low-key, friendly guy, but when it comes to quality ingredients, he brings a laser intensity and sense of purpose. “Southern food speaks to me with its ingredients,” Mike says. “We’re going to be focusing on the beautiful ingredients and letting them sing. That’s what my food is about.”
An advocate for sustainability and responsible sourcing, Mike grew up in Frederick, MD, visiting his grandfather’s dairy farm. His first restaurant gig was washing dishes in high school. When a cook didn’t show up one day, he stepped up to the stove. Johnson & Wales lured him to Charlotte, and he graduated in 2009. Mike distinguished himself at Bonterra Dining & Wine Room, where he began as a line cook and worked his way up to sous chef over the next six years. In 2016, he joined The Asbury at the historic Dunhill Hotel in uptown Charlotte as chef de cuisine. He was named executive chef in November 2018. In the past year, his influence at The Asbury has been featured by Eater Charleston, Food Network Magazine, Elle Décor and more.
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Mike is participating in the Fall Fête on The Green on Saturday, October 19.