MICHAEL PINEDA, EXECUTIVE CHEF
After graduating high school and attending college for a semester, Chef Michael Pineda decided he needed a change in life. This decision was a pivotal first step in his career as a chef. He packed his bags and boarded a train one-way to Chicago, IL. Chef Mike’s uncle and his wife had a small family restaurant where he worked upon moving to the Windy City. After several years working alongside family, they noticed he had serious talent for cooking. So his uncle suggested he look into a culinary school, which at the time was Kendall College. The rest, as they say, is history. Chef immediately fell in love with the school, atmosphere and the whole idea of becoming a Chef. He credits Kendall College for giving him the foundation, information, fundamentals and knowledge. Throughout his career, Chef Mike has had the opportunity to work in some wonderful facilities with some great chefs where he’s honed his skills.
Chef is constantly exploring with different techniques, cuisines and flavors. His ultimate goal is to find the perfect balance. At the Resort, he sources ingredients from hyper-local purveyors: dairy, meats and even produce. He’s very proud of his on-property garden, too.