Bowling Green, Missouri native Mike Galen came to The Bedford in February 2013. After studying Culinary Arts at Le Cordon Bleu in Minneapolis, Minnesota, Galen spent four years in Colorado honing his skills at The Little Nell in Aspen. He moved to Chicago to assist in opening Rootstock Wine Bar and Three Aces, where he worked as sous chef. This position at The Bedford is his first as chef de cuisine.
Galen oversees kitchen operations, manages staff, and works with chef Mark Steuer to develop new menu items at The Bedford. His straightforward approach in the kitchen brings a fresh and exciting perspective to their modern, supper club-inspired menu. Galen brings the farm-to-table philosophy that formed in his youth in rural Missouri and valuable connections with local farmers.