Mike Tougas, front-of-house lead at Denver’s acclaimed Tavernetta, joins us to share how he made the leap from civil engineering into the world of fine dining — and what it took to earn his place in one of the city’s most respected restaurants.
After joining Tavernetta with no prior restaurant experience, Mike leaned into the discipline of service, mentorship, and consistent growth. We talk about his path from entry-level to leadership, what it’s like working in a Michelin-recognized restaurant, and how Denver’s food scene has evolved with the arrival of the Michelin Guide.
