I am Mike Shethar. I am a chef, a food consultant, an advocate, entertainer and a world traveler.
My work and life are built around food, and new, delicious adventures are what I am looking for.
I am a graduate of the Culinary Institute of America, at Greystone (Napa) and since then I have been working in many different aspects of the edible world. My journey has taken me to work as the Chef on a 400-acre organic farm on the Olympic Peninsula in Washington State -- to Colorado to work as a Chef Instructor with LiveWell Colorado and Cook for America in the K-12 school system, training staff to cook healthy, happy, scratch food for the kids -- to work as a consultant with companies (Frito-Lay, Kashi, So Delicious Dairy Free, Quaker and many others) to develop new product lines, packaging and food prototypes --- tangible and tastable ideas. I am also the Corporate Executive Chef for 34 Degrees Crisps, making beautiful and delicious pairings for the best crackers around!
My adventures eventually led me back to the West Coast, where, in addition to my culinary profession, I work with multiple local non-profit groups looking to expand the access to food and cooking, and educate around how, when and why to cook local food. I also work as an advocate with Lottsfeldt Strategies to make our edible and political landscape as diverse and accessible as possible, by creating strategic partnerships with those doing the best work for progressive change. I also host a few podcasts, including Mikey and Rinne Stay In - where my amazing wife and I talk about the untold stories of women’s health, making babies and all the food that we want to eat (hint: it’s all of it).
I currently live in Portland, OR with my wife Corinne and our dog Aubbie. We are very happy, constantly traveling and always well fed.