Executive chef Mik Wagner is world renowned for Spa Cuisine, transforming the industry with innovative recipes and techniques. In 2004, Wagner was chosen as one of the lead chefs for the G-8 Summit at the Daufuskie Island Resort in Hilton Head, South Carolina.
A native of Bangkok, Thailand, many of Wagner’s creations reflect an Asian influence while appealing to the varied palettes of GlenLakes members. Wagner is a graduate of Western Illinois College and Washington Culinary Institute. In the early 1990s, he focused his considerable culinary experience on Spa Cuisine, opening the PGA National Resort and Spa Cuisine Restaurant. Later, he opened Nemacolin Woodland Resort and Spa and Season’s, a spa restaurant, before being named Chef de Cuisine at the Cloister at Sea Island.
Throughout his career, Wagner has received numerous awards. His work has been recognized in major publications such as Southern Living, Healthy Living, The New York Times, Spa Finder, Pittsburgh Magazine and Food Management.