Michael Page

Michael Page is a true veteran of the restaurant industry. He grew up working in his family’s restaurant; Page’s Restaurant in Hinsdale, Ill., where he worked next to his father from an early age, building the 48-seat business into one of the most iconic breakfast diners in the state. With food and hospitality being an integral part of his upbringing, Page has a unique perspective into the beverage industry at large.

While he always enjoyed working in the restaurant scene, Page worked as a graphic designer during college, and continued to pursue a career in graphic design until he discovered an interest in bartending. “I wanted to know more about the liquor side of the restaurant business, I always knew my heart was in food and drink!” He began bartending at a friend’s nearby restaurant, Old Barn in Burbank, Ill. There, he learned the basics of bartending while studying classic cocktail recipes, processes and techniques.

After working a few years in service bars, lounges, beer gardens, and banquet halls he had sought to pursue a more a more artistic and creative path to his passion. Page joined the culinary team at Vie Restaurant, led by renowned executive chef and owner Paul Virant, whom he credits as an inspiring force behind his innovative flavor combinations. Page takes a hyper-seasonal approach to his craft, specializing in bringing much of his craft into a kitchen. After an eight year tenure at Vie, Page spent six years working with the almost legendary Chicago restaurant family of Billy Lawless, working at many of his installments including Acanto, The Gage, and the former Henri. Here he perfected the art of hospitality and service, further expanding his knowledge of the intricacies of the restaurant and bar industry.

Currently Page works for BreakThru Beverage in Nevada as the Beverage Development Manager; bringing with him over 15 years of beverage service knowledge, a lifetime of experience in the restaurant/hospitality industry, with certifications in the knowledge/production of fine spirits, beer, and wine.

Page’s work has been featured in several local publications, as well as national publications, most notably; Food & Wine, Imbibe, and in Chef Paul Virant’s cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux.