Michael Wald, Executive Chef

Mike’s experience started in his mother’s kitchen and organic gardens. These early experiences propelled him to start working in restaurants at the age of 15. Under the supervision of Chef Gregorio DiDonna in New York he began in a small Italian restaurant in Bismarck known as “The Walrus Co.” Chef Gregorio helped to cultivate Mike’s passion for fine food and he began to pursue his goal of becoming a chef.

He enrolled in Bismarck State College in hotel/restaurant management. Mike learned and honed skills in organizing and utilizing North Dakota resources in the restaurant industry. He spent his internship at the locally acclaimed Bistro, a restaurant then owned by the Johnson and Whales culinary trained Donna Rockstead. Working under Executive Chef Gerard Schmidt and closely with Dan Rennich, Mike furthered his appreciation of fresh local products and learned a wide variety of cooking techniques.

Mike graduated from Bismarck State College with honors and continued his education in Fargo at North Dakota State University where he received a bachelor’s degree in tourism and business management.

Mike adds, “I love the people from the region and that’s the reason I decided to pursue my culinary career in North Dakota. I especially enjoy the summer months when local produce growers supply our restaurant with products that remind me of the times I spent in my mother’s garden. It is these childhood memories that I try to capture and bring to the table. You can see and taste the love as well as the dedication in the products and it is exciting to manifest them into flavorful and eye appealing dishes.


I want to personally thank my mother for always supporting my goals and ambitions and for the sacrifices she has made to make my dreams come true.”