Michael Began his culinary education in the Big Horn Mountains of Wyoming. Born and raised in Kansas City, he headed west in 2005 to work at Eaton’s Ranch, Wyoming’s premier, and oldest, guest ranch. In his six years at Eaton’s, Chef Mike honed his culinary skills and found a passion for Rocky Mountain cuisine. 

Lured to Jackson Hole by the Couloir Restaurant’s excellent reputation and unique mountaintop location, Chef Mike soon moved from line cook to Executive Chef. In the last six years he has become a rising star in the Piste Mountain Bistro kitchen. 

With a strong ethic of sourcing food as locally as possible, Chef Mike hand-selects the best ingredients from regional artisan producers. He can be found each Wednesday and Saturday perusing the local farmers markets, searching out the freshest produce Wyoming and Idaho have to offer. As he takes the reins in the Piste kitchen, Chef Mike infuses the Piste menu with his Wyoming-born culinary style and a diligent pursuit of excellence