Chef Michael Snyder is an Indiana native originally from Ft. Wayne, IN. Chef Mike was first inspired to become a chef as a child watching his grandfather, a fireman, cook fried chicken for his fire house. After attending Ball State and Ivy Tech for Culinary School Chef Mike moved to the West Coast working in Portland’s brewery scene. He returned to Indy to be the Executive Chef at Petite Chou Champagne Bar and Bistro. Chef Mike continued his luxury culinary work by moving into Conrad Indy’s kitchen in 2017 moving throughout the kitchen brigade in a variety of roles. Chef Mike’s culinary style focuses on locally sourced seasonal farm to table ingredients, readily available in central Indiana.