Michael S. Zeller
Date Posted: 04/03/2007
From his very birth Mike Zeller seemed destined to make a career of bratwurst. He was born on the venerable Bratwurst Days weekend in 1959. This grand annual eating event has been held in Sheboygan, Wisconsin—the self-designated Brat Capital of the World—since 1953.
It's debatable whether Mike took his life's calling from the day he came into the world. Or perhaps his career choice was motivated by the affection this Sheboygan native has for brats—driven in part by his family's penchant for stuffing their own sausage from scratch.
Whatever the case, Mike has worked in the food industry for well over 20 years. After obtaining a degree in Hotel & Restaurant Cooking, he received further training at various eating establishments before opening his own 300-patron restaurant.
Mike joined Johnsonville Sausage in 1998, where he is a member of the company's in-house Culinary Team and Test Kitchen staff. Comprised of food science, development and sensory specialists, Johnsonville R&D staff devises new products and recipes for the company's wide array of pork-based sausage products—for both consumer and food service applications.
Since joining Johnsonville Mike has developed menu entrees for leading national restaurant chains, and has helped Johnsonville gain acceptance and expanded use in both domestic and overseas markets including Japan, Russia and the Caribbean.
A member of the Research Chefs Association, Mike has a special interest in globalization/fusion food and culinary spice trends. He brings that focus—and much more—to his food research, development and education projects for Johnsonville Sausage.
Whatever the case, Mike has worked in the food industry for well over 20 years. After obtaining a degree in Hotel & Restaurant Cooking, he received further training at various eating establishments before opening his own 300-patron restaurant.
Mike joined Johnsonville Sausage in 1998, where he is a member of the company's in-house Culinary Team and Test Kitchen staff. Comprised of food science, development and sensory specialists, Johnsonville R&D staff devises new products and recipes for the company's wide array of pork-based sausage products—for both consumer and food service applications.
Since joining Johnsonville Mike has developed menu entrees for leading national restaurant chains, and has helped Johnsonville gain acceptance and expanded use in both domestic and overseas markets including Japan, Russia and the Caribbean.
A member of the Research Chefs Association, Mike has a special interest in globalization/fusion food and culinary spice trends. He brings that focus—and much more—to his food research, development and education projects for Johnsonville Sausage.