Mike Conrad – Forging Detroit’s Culinary Future with Fire, Flavor, and Community
Early Life in Rochester – A Childhood in Hospitality
For Mike Conrad, hospitality wasn’t just a career path — it was part of his DNA. Growing up in Rochester, New York, he was surrounded by the rhythm of restaurants, bars, and lively conversations. His father owned the same bar for decades, a fixture in the local community, where regulars gathered for laughter and camaraderie. His mother, a former bartender turned educator and political chair, carried with her the charisma and warmth that made her the life of every party.
Hospitality, in other words, was the backdrop of Mike’s childhood. He saw how food and drink could bring people together, how a bar or a restaurant could become a neighborhood’s heartbeat. Yet, like many parents who understood the hardships of the industry, his mom and dad encouraged him to choose another path — one more stable, less grueling.
But their efforts didn’t stick. By the time Conrad was 14 years old, he was bussing tables and working the salad station at a local diner. The fast-paced, high-energy environment felt natural to him, a place where he could thrive. Without realizing it, Conrad had already chosen his future.
Music and the Connection to Cooking
Conrad’s first true passion, however, wasn’t food but music. As a teenager and young adult, he played in a heavy metal band, immersing himself in the intensity and camaraderie of performing. Music taught him lessons in timing, discipline, improvisation, and teamwork — lessons he would later find mirrored in the kitchen.
While he pursued a degree in trade marketing in college, Conrad increasingly found himself distracted by the draw of cooking. The kitchen, like the stage, provided an outlet for creativity, energy, and collaboration. Both environments thrived on rhythm, passion, and a shared sense of purpose.
When he finally stepped into professional kitchens, he immediately recognized the parallels: cooking carried the same pulse and adrenaline as music — only with more knives, fire, and the satisfaction of feeding people.
Moving to Michigan – Finding a Culinary Path
In 2010, Conrad relocated to Michigan, a move that would define his career trajectory. It was here that he began working full-time in kitchens, committing himself fully to hospitality. Michigan’s food scene, particularly Detroit’s growing culinary identity, provided fertile ground for a young chef eager to learn and experiment.
One of his first key mentors was Restaurateur Jerry Costanza of La Bistecca, where Conrad learned not only the discipline of fine dining but also the business and leadership side of running a restaurant. Costanza taught him that cooking wasn’t just about technique but about consistency, hospitality, and respect for the craft.
Later, Conrad worked under Rising Stars alum Brad Greenhill at Takoi, Detroit’s iconic Thai-inspired restaurant known for its bold flavors and creative approach. At Takoi, Conrad found his culinary voice. The restaurant’s fusion of technique, global inspiration, and fearless creativity allowed him to experiment and refine his style. He absorbed Greenhill’s philosophy of pushing boundaries while staying rooted in integrity.
From there, Conrad broadened his reach — consulting, opening restaurants, and training staff across the state of Michigan. These years gave him a reputation not only as a talented cook but as a leader who could build teams, establish systems, and inspire creativity in others.
Technical Growth Under Chef Jared Gadbaw
As Conrad’s career developed, he recognized the importance of grounding his creativity with technical rigor. He joined Chef Jared Gadbaw at Oak & Reel, Detroit’s celebrated seafood and pasta restaurant. Under Gadbaw’s mentorship, Conrad immersed himself in the fundamentals of pasta-making, sauces, and Italian culinary traditions.
This period was transformative. It gave Conrad the technical chops to complement his bold creativity. The precision of pasta-making — measuring, shaping, cooking to perfection — honed his discipline. It also provided him with a broader toolkit to draw from as he began envisioning his own future projects.
Leading Leña – A Spanish-Inspired Concept in Brush Park
In 2023, Conrad seized the opportunity to join the opening team of Leña, a modern, wood-fired, Spanish-inspired restaurant in Detroit’s historic Brush Park neighborhood. Partnering with business partner Tarun Kajeepeta, Conrad took on a leadership role that would cement his reputation as one of Detroit’s rising culinary figures.
At Leña, Conrad marries Catalan and Basque culinary traditions with a distinctly modern sensibility. His dishes celebrate bold flavors, thoughtful pairings, and the rustic elegance of wood-fired cooking.
One standout example is his roasted cod with clams, fried potatoes, guindilla peppers, and salsa verde — a dish that captures the heart of Basque cuisine while presenting it in a way that feels fresh and relevant to Detroit diners. The menu at Leña is deeply personal, reflecting Conrad’s journey of exploration, mentorship, and cultural appreciation.
Under his guidance, Leña has quickly become a culinary destination in Detroit, earning praise for its inventive dishes, dynamic energy, and commitment to authenticity.
A Commitment to Community – Detroit Food Academy
Beyond the kitchen, Conrad has dedicated himself to education and mentorship. He is deeply involved with the Detroit Food Academy, an organization that introduces young students to the world of cooking and hospitality.
Through this partnership, Conrad brings students into Leña’s kitchen, where they gain firsthand experience in cooking, teamwork, and the discipline required for a culinary career. For Conrad, this work is about more than training future chefs — it’s about giving young people the confidence to see cooking as both a craft and a serious career path.
This commitment reflects his belief that chefs have a responsibility to invest in the next generation, just as his mentors once invested in him.
Recognition – 2025 StarChefs Rust Belt Rising Stars Award
In July 2025, Conrad’s achievements were nationally recognized when he received the StarChefs Rust Belt Rising Stars Award. This prestigious honor celebrates chefs and hospitality professionals who are shaping the future of American dining.
For Conrad, the award is both a milestone and a motivation. It acknowledges his journey from bussing tables at 14 to leading one of Detroit’s most talked-about restaurants. It also underscores his role as part of a broader movement: chefs and restaurateurs revitalizing Detroit through food, creativity, and community spirit.
Philosophy – Fire, Flavor, and Hospitality
Conrad’s philosophy as a chef can be distilled into three words: fire, flavor, and hospitality.
- Fire – His cooking is rooted in the primal technique of wood-fired cuisine, bringing out deep, smoky flavors that connect diners to tradition.
- Flavor – Bold, layered, and soulful flavors define his dishes, influenced by Spanish traditions but always adapted for modern sensibilities.
- Hospitality – At the core, Conrad sees food as a means of connection. His role as a chef is not only to cook but to create experiences that bring people together.
This philosophy guides both his menu at Leña and his approach to mentorship, ensuring that his work resonates beyond the plate.
Looking Ahead – New Concepts and a Vibrant Future
Conrad’s journey is far from complete. With Leña thriving and his reputation growing, he and his partners are already envisioning new concepts for Detroit’s dynamic food scene. Each project reflects his ambition to contribute to the city’s cultural renaissance, blending global inspiration with local identity.
His vision is clear: to build restaurants that are not only successful but also meaningful — spaces that celebrate tradition, foster community, and inspire future generations of chefs.
A Heavy Metal Heart with a Culinary Beat
From the barrooms of Rochester to the bustling kitchens of Detroit, from playing in a heavy metal band to commanding the fire of a wood-burning oven, Mike Conrad’s story is one of passion, resilience, and evolution.
He embodies the spirit of Detroit’s culinary renaissance: gritty yet creative, disciplined yet daring, rooted in tradition yet always pushing forward. His recognition as a 2025 StarChefs Rust Belt Rising Stars Award Winner cements his role as a leader in the industry, but for Conrad, the journey is far from over.
With fire in his kitchen and music in his soul, he continues to craft dishes that are not just meals but moments of connection, culture, and joy. In doing so, he ensures that Detroit’s food scene burns brighter with every plate.