Chef Bio

Michael Bulkowski has been cultivating his culinary expertise for more than a decade.  Having spent the past eight years working at critically acclaimed fine dining restaurants in Chicago, Illinois, Michael is determined to bring the best of the city dining experience to Findlay.  Born in Findlay, Ohio in 1971, Michael knew very early on that his passion was in the field of cooking.  Michael worked in several kitchens in Findlay, Ohio, including The Bistro on Main and The Greentree Tavern.  These positions served as a gateway introduction into the cooking world and inspired him to seek opportunities to learn more and advance in the industry.

In 1995, Michael moved to Las Vegas, Nevada where he obtained an entry-level position in Emeril Lagasse’s MGM kitchen.  In 1996 Michael and Debi moved to Chicago, Illinois, and this is when Michael’s true on-the job training began.   His first position was as line cook at Wolfgang Puck’s Spago.  Shortly after starting, he was extended an offer to work at Trio Restaurant in Evanston, Illinois, a much heralded four-star dining establishment.  Always having a fascination with independently owed and operated fine dining restaurants, Michael eagerly accepted the position.  Within his first two years, Michael rose from Chef Garde manger to Sous Chef to Chef Shawn McClain.   

When Chef Shawn McClain, along with partners Sue and Peter Drohomyrecky, made the decision to open Spring Restaurant, Michael was asked to serve in the capacity of Sous Chef and actively participated in every aspect of this threesome’s launch of their new restaurant.  Only months after their June 2001 opening, Spring was nominated by the James Beard Foundation as the “Best New Restaurant” of 2001. 

After two highly successful years of business, the partners of Spring began collaborating on plans to develop the vegetable-focused Green Zebra.  Michael was offered the position of Chef de Cuisine and was instrumental in Green Zebra’s seemingly over-night success.   Green Zebra was awarded the hospitality industry’s highly coveted “Best New Restaurant” distinction by Chicago Magazine.   While at Green Zebra, Michael adopted his philosophy of focusing on locally-grown and seasonally-inspired cuisine.   This serves, in large part, as his inspiration for Revolver. 

Michael, along with wife, Debi, and daughter, Willough, relocated back to Findlay, Ohio in 2005 and has been working tirelessly to bring his vision to life.