i. Biography
Before Michael Carlson became chef and owner of Schwa in Chicago in 2005, the work already pointed toward a specific way of cooking: unstressed, direct, and willing to let simple dishes carry surprise. That line runs through the kitchens he worked in and the habits he picked up along the way, and it became the base for the inventive tasting-menu cooking he later built at his own restaurant.
Coming Up
Fine-dining discipline took shape at Spiaggia in Chicago, Illinois (from 1998), where Michael Carlson learned pace, rigor, and the demands of consistency. He then worked abroad in Italy under chef Valentino Marcattilii at San Domenico, a stretch that added another frame to his understanding of flavor and restraint. Back in Chicago, he became the first hire at Trio, a role that put him at the start of a new kitchen and sharpened the skills needed to build a culture rather than simply enter one. Curiosity took that same approach to England, where Michael Carlson trained under chef Heston Blumenthal at The Fat Duck. The move fit a career already defined by willingness to work in unfamiliar terrain, and it widened the lens through which he would later think about ingredients, technique, and menu structure. Later, he worked at Lovitt in Chicago, Illinois (until 2005), continuing to refine the approach that would define his own place in the city. Since 2005, Carlson has been chef and owner of Schwa, where those earlier kitchens converge into a singular kitchen language.
Where They Are Now
The Trio period and the rest of Michael Carlson’s background feed directly into Schwa, where unconventional ingredients are handled with quiet confidence. The cooking does not read as provocation for its own sake; it tends to land more as balance, with novelty serving the plate rather than announcing itself. Across those kitchens, Carlson built a method that values precision without stiffness and originality without excess. At Schwa, that comes through as a tasting-menu approach that is restless in idea but grounded in making the unexpected feel inevitable.
In Their Words “We’re unique in what we did and started, and we’re continually being unique and relevant.”
Profile updated July 2026
FAQ
Asked of Michael
What is Michael Carlson's current role?
As of 2026, Michael Carlson is Chef and Owner.
Where did Michael Carlson work before?
Michael Carlson's earlier career included Spiaggia, San Domenico, and Trio.
What recognition has Michael Carlson received?
Best Chef (2006).
