Kevin Mikkelson

IN THEIR OWN WORDS:

I started washing dishes in a family-owned Italian restaurant when I was 17. Seeing the cooks make pasta and sauces from scratch sparked my interest in the culinary field. Plus, I just loved food. During my early days in the food industry, I worked at the Double Tree Hotel where I had the opportunity to work in a large kitchen. The experience inspired me to work harder and I steadily progressed from a prep cook to a supervisor. While working at JW Marriott Tucson, I advanced my culinary career to become a Sous Chef. The opportunity to become an Executive Chef position at a local private country club brought my passion and experience to deliver positive changes in the direction the members were looking for.

WHAT’S A TYPICAL DAY FOR YOU?

I get up early to get the house going, walk the pups, make my wife coffee, breakfast and lunch, and then I'm on the bike for a few hours.

WHAT’S A FAVORITE MEMORY IN THE KITCHEN?

Getting to lick the wooden spoon after my mom would make a batch of chocolate chip cookie dough. I would hang out in the kitchen as a child and drive my mom crazy, asking questions non-stop about food and what she was doing. So much that if I didn't leave, she'd put me to work.

WHERE DO YOU FIND INSPIRATION…

Hitting up other restaurants to see what they're up to. I enjoy seeing other chefs think outside the box and come up with tasty grub.

WHAT’S SOMETHING YOU’RE PROUD OF?…

In my last position at the country club, we elevated the cuisine to be more seasonal and scratch.

RAPID FIRE

HAPPY HOUR: pizza & IPA

BEST SKILLS: Strong team player, passion for food, humbleness.

GREATEST ACCOMPLISHMENT: Being invited to the James Beard House to present a 5-course dinner. It was such an incredible experience.

MUSIC ON REPEAT: Led Zeppelin

LAST SPLURGE: 2022 Specialized Sworks SL7 … a road machine