Levy Restaurants

Michael Snoke is the Executive Chef for Levy Restaurants at Chase Field. Michael specializes in Contemporary American Cuisine, with an emphasis on Southwestern Fare. His love for the grill is a perfect fit at Chase Field, when it comes to feeding hungry baseball fans.


Michael began his culinary career at the age of 18 as a vegetable cook at the Arizona Biltmore Hotel in Phoenix, Arizona. After rising through the ranks in the kitchen of the Gold Room at the Biltmore, Snoke accepted the position of Chef de Cuisine of the Latilla Restaurant at the Boulders Resort in Carefree, Arizona. It was during his tenure at the Boulders where Michael learned the finer points of Southwestern Cuisine under the guidance of award winning Chef Charles Wiley. In 1994, Snoke became the Chef de Cuisine for the Oaks Restaurant in the Caramel Valley Ranch Resort in Caramel, California. Here he expanded his culinary talents with a focus on spa cuisine.


Michael returned to Arizona in 1995 to become Chef de Cuisine of Windows on the Green at the Phoenician Resort under James Beard Award Winning chef, Robert McGrath. In 2000, Snoke then headed east to Chicago where he joined the Union League Club of Chicago as Executive Sous Chef. Michael returned to Arizona in 2002 to serve as Executive Chef of Forest Highlands Golf Club in Flagstaff, Arizona.


The Midwest called again and Snoke accepted a position at Ford Field as Executive Chef of Levy Restaurants. Snoke decided that Arizona was truly home and moved with Levy Restaurants to Chase Field where he is currently Executive Chef. Snoke resides in Glendale, Arizona.