Mike Christensen has been named executive chef at Potawatomi Hotel & Casino. In his new role, Christensen will drive the direction of Potawatomi’s seven restaurants, leading menu additions and upgrades as well as overseeing the quality of food, training of staff members and overall effectiveness of each restaurant’s kitchen.
Christensen has an extensive background in food and beverage, with the majority of his 25-plus years of experience inside of gaming. Mike spent 11 years working for Grand Casinos INC., aiding the organization in opening five properties and 11 restaurants in Minnesota, Mississippi and Nevada including the Grand Casino Mille Lacs, Las Vegas Stratosphere, Grand Casino Tunica, Grand Casino Biloxi and Grand Casino Gulfport. Before coming to Potawatomi Hotel & Casino, he was the director of food and beverage at Downs Casino in Albuquerque, N.M. Prior to Downs Casino, Mike served as the assistant F&B director and executive chef at Santa Ana Star Casino, also located in Albuquerque.
“With Mike’s many years of experience and rich diversity in regional cooking recipes and techniques, he will be a huge asset to the food and beverage team,” said Don Sally, F&B director at Potawatomi Hotel & Casino. “He’s the perfect addition to our department as we continue to elevate our menus and ensure guest satisfaction.”
Christensen is a member of the Lac du Flambeau Band of Lake Superior Chippewa Indians and enjoys putting a new spin on traditional Native American cuisine. He received his AOS in Culinary Arts from Minneapolis Community and Technical College and later went on to earn his associate’s degree from the world-renowned Culinary Institute of America in Hyde Park, N.Y.