Chef Mike Ketola began his culinary career more than 30 years ago at a steakhouse in Central Virginia. Drawn to the opportunity to provide both nourishment and joy to the community around him, he'd discovered what was to become a lifelong passion.

He honed his skills in a wide range of Charlottesville restaurants — from neighborhood bagel shops and barbecue kitchens to fine dining establishments, before joining Mas in 2004 as line cook. Showing up early with sharp knives and an open mind ready to learn, each experience helped shape the thoughtful, ingredient-driven approach that defines his cooking today.