Originally from the rural town of Bowling Green, Missouri, Michael Galen began cooking at an early age. His passion lead him to attend Le Cordon Bleu in Minnesota where he achieved his culinary degree in 2005. Post-graduation, he cooked professionally at The Little Mell Hotel in Aspen, Colorado. There, having a hands-on experience working in the hotel’s own plot, he gained appreciation for using farm fresh ingredients.
In 2010, Galen moved to Chicago where he worked on the line at Rootstock Wine Bar, as well as a sous chef at Three Aces before becoming the chef de cuisine for The Bedford. He eventually worked his way up to become the executive chef there, as well as at their sister restaurant, Carriage House, which was awarded Michelin’s Bib Gourmand.
Galen joined Dusek’s Board & Beer in 2017 with plans to continue cooking with an emphasis on quality ingredients and elements of surprise, pulling flavors from the Midwest, the Mediterranean and France.
An avid traveler, Galen makes it point to travel out of the country twice a year, typically doing a stage or two along the way to learn all that is new and innovative internationally.