CM: You have quite the resume, working with famous chefs Günter Seeger in Atlanta and Joël Robuchon in Las Vegas. Give us the highlights.
AM: Working under Chef Seeger shaped my entire career. After I completed my culinary school internship at the Ritz-Carlton in Cleveland, I bought my first suit and drove overnight to Atlanta to meet with him. Two weeks later, I dropped everything and apprenticed under him for four years. Later, I was on the opening team of Joël Robuchon at the MGM Grand and worked alongside Mr. Robuchon for over three years. I had worked in Michelin kitchens for years at that point, but nothing could have prepared me for the time spent with him. I’m beyond grateful that I had the opportunity to work with a true master.
CM: What brought you to the renowned Chicago restaurant Tru?…