Skip to Content

    World's 50 Best

    Michael Muser

    Discipline
    World's 50 Best
    Portrait of Michael Muser

    Portrait of Michael Muser

    i. Biography

    The Path

    Front-of-house leadership is built on consistency, timing, and the ability to keep standards visible without making a show of them. Michael Muser’s work at Ever in Chicago, where he served as co-owner and director of operations until 2025, sat inside that discipline. Before that, his time as general manager at Grace in Chicago placed him in the same line of work: service, coordination, and the daily maintenance of a room that runs on precision.

    The Sunday email

    Get new Made By stories every Sunday.

    Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.

    See a sample of the Sunday email

    Free. One email a week, and you can unsubscribe from any issue.

    The Work Today

    Awards work asks for a different scale of judgment, but the same attachment to standards. Michael Muser now serves as Executive Director of The Banchet Awards, the current institution attached to his name. The role shifts his focus from operating one dining room to recognizing the people and places that shape Chicago hospitality, where discretion, taste, and institutional memory all matter.

    Acclaim

    The Banchet Awards is the current institution attached to his name, and it extends the same habits that defined his years at Grace in Chicago and Ever in Chicago into a public-facing role. Michael Muser’s position there places him within the framework that helps organize how Chicago’s restaurant community is evaluated and recorded.

    ii

    FAQ

    Asked of Michael

    • What is Michael Muser's current role?

      As of 2026, Michael Muser is Executive Director.

    • Where did Michael Muser work before?

      Michael Muser's earlier career included Ever.

    • What recognition has Michael Muser received?

      Food & Wine Magazine, Sommelier of the Year (2014).

    The Sunday email

    Get new Made By stories every Sunday.

    Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.

    See a sample of the Sunday email

    Free. One email a week, and you can unsubscribe from any issue.