Chef Mik was born in Bangkok, Thailand and came to the United States in the late 70’s. Mik went to Western Illinois College and received a B.A. degree. After college Mik attended Washington Culinary Institute where he graduated and then began his career in the culinary industry. In the early 90’s he launched his pursuit into the Spa Cuisine World by opening the PGA National Resort and Spa Cuisine Restaurant. Ever since, Mik has been developing and perfecting techniques currently being used in the Spa industry today.
Within the decade, Mik took his talents to Nemacolin Woodland Resort and Spa. Later, he opened Season’s, an innovative spa restaurant, where the cuisine is heavily influenced by his Asian ancestry. He received many awards for the Season’s during his tenure. Mik then went to the Cloister at Sea Island as the Chef de Cuisine and took the spa’s Cuisine to a new level.
Of his achievements, Mik has been recognized in several magazines and cookbooks; to name a few, Southern Living, Food Management (front cover), Focus and numerous other periodicals where he has had numerous spa recipes of international cuisine published.
In addition, his career has led him to open spa operations for Nemacolin Woodlands Resort and Spa where he was responsible for training associates in the healthy way of cooking. While at the Season’s the restaurant was recognized as The Best Spa Food in America (Self Magazine, April 2000, and was featured in Healthy Living, January 2000, New York Times, Spa Finder and Pittsburgh Magazine).
In 2004, Mik was chosen as one of the lead Chef’s for the G-8 Summit at the Daufuskie Island Resort in Hilton Head, South Carolina. Mik was chosen for his talent for special needs and different types of world cuisine.
GlenLakes is proud and honored to have Mik as our Executive Chef.