|Position:||University of Nebraska Athletics|
|Other Position:||Executive Chef|
Mike Steele joined the Nebraska training table staff in December of 2007 as the executive chef of the Training Table.
Steele is responsible for ensuring that the highest quality of food is prepared and presented to student-athletes, staff and guests. He is also in charge of procurement and inventory, culinary education and the development of menus and recipes that meet the health and nutritional needs of all student-athletes at Nebraska.
Before joining the training table staff, Steele worked as the executive chef for the University of Nebraska-Kearney from 2002 to 2007. At UNK, he supervised the day-to-day operations of the cafeteria and provided catering for the campus and community. Previous work experiences included The Lodge of the Four Seasons at Lake Ozark, Mo., Embassy Suites in Lincoln, Neb., and The Highlands Inn at Carmel, Calif.
In 1998, Steele graduated from the New England Culinary Institute in Montpelier, Vt., with a degree in culinary arts. He became a Certified Executive Chef through the American Culinary Federation in July of 2008.
A native of Fairbury, Neb., Steele has a daughter, Sadie.