A native of suburban Chicago, Michael Carroll first began as a certified Chef, graduating from the New England Culinary Institute in Vermont in 1995. Over the past 20 years, he has traveled across the U.S. and world, cultivating his diverse culinary talents and passion for brewing. Carroll’s ingenuity served to bolster the regionally inspired creations of Nantucket Island’s American Seasons, Cory Schreiber’s landmark farm-to-table menus at Wildwood in Portland and Thomas Keller’s authentic French bistro fare at Bouchon in Napa Valley. Carroll also boasts extensive experience at various restaurants in the Caribbean, prior to joining Alinea’s service team in 2006. He rapidly ascended through the ranks as a food runner and back waiter before becoming the only baker in Alinea’s 10-year history. Carroll’s talents took shape in innovative bread recipes aptly paired with Achatz’s highly progressive cuisine. In 2009, he chose to pursue his beer brewing ambitions, taking a position as a brewer for Half Acre Beer Co. in Chicago. Since then, Carroll has exhibited a mastery in brewing traditions, and a number of his original recipes have graced the tables of many popular Chicago restaurants, notably including Achatz’s Next Restaurant. Band of Bohemia fully showcases Carroll’s ability to craft beers that specifically pair with the foods being prepared, adhering to the philosophy that one can create a unique beer that is appropriate, if not essential, to a finer dining experience.