Mike Conrad
Leña | Detroit, MI
July 2025
Mike Conrad grew up surrounded by hospitality. For decades, his dad has owned the same bar in Rochester, New York and his mom, a former bartender turned-educator and political chair, was the life of every party. Even though entertaining was second nature in the Conrad household, his parents still tried to steer their son away from the industry. But, it didn’t work.
By 14, Conrad was bussing tables and working the salad station at a local diner. While studying trade marketing in college, he found himself more drawn to the tangible, fast paced world of the kitchen. A musician by training, he recognized in cooking the same energy and camaraderie of his heavy metal band—only with more knives and fire. After relocating to Michigan in 2010, he dove into kitchens full-time, working under mentors like Restaurateur Jerry Costanza of La Bistecca and Rising Stars alum Brad Greenhill. At Greenhill’s Thai-inspired Detroit restaurant Takoi, Conrad found his culinary voice and went on to consult, open restaurants, and train staff across the state. He then deepened his technical chops under Chef Jared Gadbaw of Oak & Reel, learning pasta fundamentals.
In 2023, he jumped at the chance to helm the opening team of Leña. Alongside business partner Tarun Kajeepeta, Conrad has helped lead the charge at the modern wood-fired, Spanish-inspired restaurant in Detroit’s Brush Park neighborhood. There, Conrad marries Catalan and Basque cuisines in heartful dishes like roasted cod with clams, fried potatoes, guindilla peppers, and salsa verde. He is also deeply involved with the Detroit Food Academy, bringing students into Leña’s kitchen to teach cooking as both a craft and serious career path. With more concepts in the works, Conrad is building a future as lively as the city where he earned his stripes.
