While he calls Dallas home now, Michael is originally from western Pennsylvania where he attended the Pennsylvania State University. With more than 25 years of experience in the food and beverage service industry, he’s held virtually every possible position at one time or another—from dishwasher to cook and manager to, naturally, bartender.

What keeps me at it is the desire to learn and improve my cocktail game all the time.

He explains why working as a bartender has been his favorite role, “For some reason, working behind the bar always felt like a natural fit for me. After college I started my first bar tending job and I soon became a bar manager. What keeps me at it is the desire to learn and improve my cocktail game all the time. There’s always more to learn in this business. The world of cocktails, food and wine is constantly evolving and growing, and you have to be willing to work hard and stay humble to be successful.” He first tried Angel’s Envy at a cocktail event in Dallas about two years ago. “The bourbon was very impressive, but the rye was a game changer.”

When he’s not working, he enjoys cycling, dining-out at the great restaurants in Dallas’s constantly growing food scene, and caring for his two miniature Australian Shepherds. He finishes the interview by saying, “I’m proud to be part of the Angel’s Envy whiskey guardians team, and I hope to see you all out in Dallas at our events.”