MIKE WALLS
Mike brings over 15 years of operations experience to the Synergy team along with a level 2 Cicerone Certification and formal culinary arts education. Mike says that his kitchen at home is his happy place. While studying Culinary Arts at the College of DuPage, he also earned his Diplome en Cuisine Francoise from l’Ecole des Trois Ponts abroad in Riorges, France. In the front of the house, Mike has managed and opened restaurants under the exacting standards of sports superstars, Michael Jordan and Mike Ditka. He has also managed fast-casual concepts like Belly Q and Urban Belly under the tutelage of celebrity chef and former CDC of Charlie Trotter’s, Bill Kim. Mike believes in community support and enjoys working with local farmers, brewers, and distillers to create collaborative projects and add depth to menus and beverage lists. He piloted popular one-off beer productions like “Witka” and “His Aleness” with Hop Butcher for The World, “Coach Kringle’s Christmas Ale” with Noon Whistle Brewing and “Ale 89” with Penrose Brewing. Mike specializes in the creation and development of well-rounded hospitality systems and strives to create an atmosphere of learning, personal and professional growth, warmth, collaboration and financial success anywhere he goes.
WHAT I’D EAT FOR MY LAST MEAL:
My last meal would be brown sugar dry-rubbed chicken wings, smoked on cherry and pecan wood in my backyard bullet smoker served with homemade blue cheese dressing and I'd pair them with a Belgian Pale Ale.
“The best part about working for Synergy is having the opportunity to collaboratively engage in critical thinking and creative problem solving with passionate and interesting people across all areas of the industry.”