Michael Carlson

Punk-rock approach to molecular gastronomy; one of Chicago's most influential avant-garde chefs; intimate BYOB format with chef-served courses

Career

• Chef/Owner at Schwa, Chicago (2005-present)
• Line Cook at Trio, Evanston (2002-2005)
• Line Cook at TRU, Chicago (2000-2002)

Mentored by Grant Achatz, Rick Tramonto.