Mike Erickson is an Austin native. He is a graduate of the Culinary Institute of America in Hyde Park,New York where he received his degree in Culinary Arts and his Bachelors degree in Food Entrepreneurship from Johnson and Wales University in Providence, Rhode Island,Sum Cum Laude. His passion for food and wine began after working for Chef Allen Katz at his restaurant in Millbrook, New York while at the CIA and also while working for restaurateur Bob Burke at the Pot Au Feu restaurant in Providence, Rhode Island where he learned the Art of Sabre and Classical French Cuisine.
Upon returning to Austin after an eight year culinary quest in New England he went to work for many Austin notables including The Driskill Grill, Star Canyon, Demi Epicurious, Whole Foods, Shady Grove and Tres Amigos. He is a past
Chef Instructor at Austin Community College and the Texas Culinary Academy where he taught the class Restaurant 401 in the student run restaurant Ventana, Garde Manager, Introduction to Culinary Arts,and wines.
A member International Association of Culinary Professionals and the Federation of Dining Room Professionals. He is also a Certified Hospitality Educator, C.H.E. and a Certified Food service Management Professional, F.M.P. and Certified Associate Wine Steward and has passed his Court of Master Sommeliers - Level 1 exam working towards becoming a Certified Sommelier.