Mike began working at the age of 14 as a full-time baker’s helper in his parent’s bakery in San Jose, Costa Rica. When his family relocated back to the United States and settled in Queens, NY he put his training to good work. He entered an extensive two and half year internship program at The Garden City Hotel, and Mike eventually rose up through the ranks to the position of Chef in the highly competitive New York City market.
In 2000, Sysco Corporation began a development program of recruiting selected restaurant trained chefs to partner with their sales force across the country in order to provide more professional interface with their customers. Mike was selected as one of the first to enter this program, and began a 13 year engagement with Sysco Virginia as their Corporate Executive Chef.
Mike’s fluency in Spanish, along with his culinary experience and deep understanding of distribution led to him working with Sysco on a team to develop an in-house chef program called BELCA, which supported customers in San Jose, Costa Rica and Tegucigalpa, Honduras.
In 2014, Mike joined Rich Products Corp. as Culinary Manager for their Mid-Atlantic District. In this role, Mike continues to draw on his strong culinary background and kitchen experience, while combining the customer exposure he received at Sysco, to bring product solutions to operational needs for Rich’s customers everywhere. He meets with some of the largest college and universities in the region to create recipes to keep menus fresh, trains staff at bakeries and restaurants on the intricacies of properly handling and baking bread dough, and can show all walks of customers how to quickly and easily revamp their dessert offerings using new toppings and culinary solution products.