Executive Chef Michael Lund
Chef Lund’s passionate respect for food is evident in his menu, which changes daily and sources local, seasonal ingredients from nearby producers. He creates elegant, stylish dishes that are infused with his inventive spirit and trademark finesse. Mike and his team, in partnership with local farmers like Joel Salatin, who achieved national recognition in The Omnivore’s Dilemma, are helping put Staunton at the center of a burgeoning local food movement in central Virginia.
Before assuming the role of Executive Chef at Zynodoa, Mike worked for six years at highly acclaimed The Inn at Little Washington - a five-star, world-class restaurant ranked number one in the world by Travel & Leisure Magazine. During his tenure with culinary icon Patrick O’Connell, Mike helped prepare meals for chef luminaries such as Julia Child, Charlie Trotter and Alain Ducasse as well as hundreds of celebrities and royalty from around the globe.
Born in Chicago and raised in Tennessee, Mike has worked in and around the restaurant industry since he was a teenager. He attended culinary school in Tennessee, though readily admits that the majority of his education came in the kitchen, under award-winning chef Patrick O'Connell. After many years honing his skills at the Inn at Little Washington, Mike was motivated to showcase his culinary talents and support the local food movement. Zynodoa and the Shenandoah Valley provided the perfect opportunity.
