Mike Yager was most recently the Executive Sous Chef of the Glass Haus Kitchen Restaurant in Charlottesville, Virginia. He was born and raised in Brainerd, Minnesota and attended the New England Culinary Institute (NECI) during which time he served as a student teacher. He interned at Barboursville Vineyard where he would later become sous chef. After graduating, Mike moved to Arizona only to return to Virginia to work first as Sous Chef at Keswick Hall for Craig Hartman and then back to Barboursville. He now resides in Richmond where he is in the planning stages of opening his own restaurant.
Some of his more notable stints include working in Eric Ripert’s Le Bernardin, Patrick O’Connell's The Inn at Little Washington, and Marcus Samuelsson’s The Red Rooster.