Chef Mike Thom grew up in Upstate New York with a grandmother that was passionate about cooking and a grandfather who would take him in to kitchens to see the inner workings of restaurants. Through these experiences, and his interest in artistic projects, he found an interest in becoming a chef and began his career. At age 20, he became Executive Chef for fine dining Italian, then, fine dining resorts, a private boutique hotel, a country club, and a few high-volume college town restaurants, Chef Thom was able to explore many types of cuisine and service over the years. In early 1987, Chef Thom came to Colorado and in 1991 began working for Frank Day and Concept Restaurants working as the Corporate Executive Chef for Old Chicago, Rock Bottom Breweries, ChopHouse and Brewery, and Gordon Biersch & Rig River Grill. After 30 years as the Director of Culinary for over 250 restaurants across the country, Chef now works at the Hotel Boulderado overseeing all the kitchens as Executive Chef for Spruce Farm & Fish, The Corner Bar, License No. 1 and Hotel Boulderado’s banquet department. When he is not in the kitchen, you can find Chef Mike enjoying the outdoors with his Wife Pam and their two German Shepherds. Chef’s Favorite cuisines are Northern Italian and Classic American Barbecue (he has 3 different Smokers at home).