Executive Chef Micah Windham

Chef Micah Windham brings over two decades of culinary expertise, creativity, and leadership to Suncadia. His passion for cooking began early, learning side-by-side with his mother from a well-loved Betty Crocker cookbook. That love of food followed him from a high school deli job in Wichita to some of the most respected kitchens across the country and abroad.

Micah’s formal culinary training includes a four-year apprenticeship under Chef K.G. Miyata, studies in classic and modern cuisine, and a second-level sommelier certification. His career highlights include cooking at the James Beard House, earning awards such as Florida Trend’s Golden Spoon and Seattle’s Most Romantic Restaurant, and exploring global food cultures in France, Spain, England, Canada, and Japan.

Chef Micah is deeply inspired by both tradition and innovation. His recent focus has been on blending nutrition-forward elements—like adaptogens, probiotics, and prebiotics—into elevated, flavorful dishes. He believes in honoring ingredients, connecting with local farms and producers, and always staying curious.

At Suncadia, Micah is building a culinary culture rooted in excellence, education, and community. His mission is simple: to bring joy through food while nurturing a team that grows, learns, and shares that passion with every guest.