CulinaryOffice & Admin
Mike Wadja
Founder | Dynamic Dining Hospitality Firm
Experience
2022 - 2024
Managing Partner
Common Bond Hotel CollectionLouisville, Kentucky
2022 - 2024
Director of Culinary Development and Operations
Toogie's TableBardstown, Kentucky
2022 - 2024
Director of Culinary Development and Operations
Weyland VenturesLouisville, Kentucky
2020 - Present
Founder
Dynamic Dining Hospitality Firm
2020 - 2022
Senior Executive Chef
Lodgic EverydayLouisville, KY
2019 - 2020
Chef-Partner
Honest Hospitality TeamLas Vegas, NV
2010 - 2011
Chef and Proprietor
Two Spoons CaféUpper Saddle River, NJ
2007 - 2010
Chef de Partie
Restaurant Gordon RamsayNew York, NY
2006 - 2007
Chef de Partie
Steel Head BrasseriePittsburgh, PA
Education
2007 - 2007
Associate Degree in Specialized Technology
Pennsylvania Culinary InstitutePittsburgh, PA
Advice from Mike Wadja
Quotes about career path, skills, and teamwork from an industry leader.
As a kid, being in my Oma's kitchen, I always had in the back of my mind that cooking was a possibility.
It wasn't until I was 21 that I would take it seriously and decided to go to culinary school to follow my dream of being a chef.
We take a lot of time to focus on kitchen culture so they need to fit that mold.
When hiring, I look for someone that is eager to learn and can get along well with our team. We can take as much time as needed to teach our style of cookery and techniques, but people skills cannot be taught.
I also always tell myself "never get too comfortable!" I continuously educate myself with reading and surrounding myself with inspiring people.
When someone is showing me something, I always act ignorant to better understand their way of doing things.
I find inspiration in all kinds of places.
A lot of the time, it has nothing to do with food at all. Our art museums and farms, in Louisville, are a never ending source of great inspiration!
I cannot do my job without my team.
They are my daily inspiration and motivation. The mentees I work with all have a thirst for knowledge, play well with others, ask questions, have an inspiring work ethic and a great outlook on life.
A few books and publications I recommend are:
Marco Pierre White's "Devil in the Kitchen", "Lucky Peach", Alex Talbot and Aki Kamozawa's "Ideas in Food", and Danny Meyer's "Setting the Table".
You must have the constant strive to be the most well rounded chef and don't be afraid to question everything.
The techniques and habits passed down to us can always be challenged, but you must first understand how we got there. Never stop honing your craft!
Working with Gordon Ramsay at the London in NYC had a huge impact on my career.
If I had not taken that opportunity to learn from my mentors there, who knows where I would be today. They took the time to shape me into the chef I am today. It was also the first real kitchen I had ever worked in. That feeling of camaraderie going from 1 to 2 Michelin stars is something I will never forget.
How you look is how you cook.
If your station and chef whites are messy and disorganized, then so is your mindset.
I’m thrilled to be a part of 21c’s partnership with the Women in Culinary Leadership Program through the James Beard Foundation.
The opportunity to shape someone’s view on a culinary career is one I greatly value.
Roles in Culinary
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