Michael Carroll, Co-Founder & Head Brewer

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A native of suburban Chicago, Michael Carroll first began as a certified Chef, graduating from the New England Culinary Institute in Vermont in 1995. Over the past 20 years, he has traveled across the U.S. and world, cultivating his diverse culinary talents and passion for brewing.

Carroll’s ingenuity served to bolster the regionally inspired creations of Nantucket Island’s American Seasons, Cory Schreiber’s landmark farm-to-table menus at Wildwood in Portland and Thomas Keller’s authentic French bistro fare at Bouchon in Napa Valley. Carroll also boasts extensive experience at various restaurants in the Caribbean, prior to joining Alinea’s service team in 2006. He rapidly ascended through the ranks as a food runner and back waiter before becoming the only baker in Alinea’s 10-year history. Carroll’s talents took shape in innovative bread recipes aptly paired with Achatz’s highly progressive cuisine.

In 2009, he chose to pursue his beer brewing ambitions, taking a position as a brewer for Half Acre Beer Co. in Chicago. Since then, Carroll has exhibited a mastery in brewing traditions, and a number of his original recipes have graced the tables of many popular Chicago restaurants, notably including Achatz’s Next Restaurant.

Band of Bohemia fully showcases Carroll’s ability to craft beers that specifically pair with the foods being prepared, adhering to the philosophy that one can create a unique beer that is appropriate, if not essential, to a finer dining experience.


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Craig Sindelar is a Midwest native, with a distinguished career in the restaurant industry that is comprised of over 20 years of exceptional service experience at a number of award-winning establishments throughout the U.S. and worldwide.

Beginning along the Mississippi Gulf Coast in the early 1990s, Sindelar has showcased his distinctive talents at restaurants across the country and abroad. After establishing residency in Spain in 1998, he served as Assistant Manager at Hotel Castelar in Santander before securing the position of Assistant Sommelier at the Michelin two-star Akelarre Restaurant in San Sebastian. During his European tenure, he was the first American selected by the Spanish Ministry of Work and Social Subjects to attend the respected Hotel-School “Bellamar” in Marbella, Spain – an exclusive school only admitting sixteen applicants each year. In 2003, he graduated with Top Honors as an E.U.-certified Sommelier.

 Upon returning to the U.S., Sindelar was integral to the successful opening of the highly anticipated Pluton Restaurant in Chicago in 2004, where he was responsible for managing the wine program and assisting in the orchestration of service.  Shortly thereafter, Sindelar was asked to join the opening team for Alinea, Grant Achatz’s internationally acclaimed, Michelin three-star venture, in 2005. Sindelar served as Alinea’s Head Sommelier beginning in 2006, until the opening of Band of Bohemia in late 2015. Sindelar’s personal accolades include:

  • 2006 Jean Banchet Best Sommelier

  • 2007 Mobil Travel Guide “Best of the Best” Service Award


Ian Davis, Executive Head Chef

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New York native Ian Davis began his restaurant career as a young 18 year old when a boxing match misfortune required him to take a job as a dishwasher. As fate would have it, a broken hand started a lifelong culinary career. It was two years later that Davis decided to pursue his passion for food and enroll in the Culinary Institute of America (CIA). During his time at CIA, Davis traveled to London for an internship and, after falling in love with the city, stayed for a year to work at the Mandarin Oriental.

Upon returning to the states to finish his degree, he worked part time at NYC's Union Square Cafe, and upon graduation, was offered a chance to work at Jean George from 2008-2010, where he spent a solid two years learning and experiencing a Michelin run restaurant. Chef Ian decided he needed a change and picked a major food city out of a hat, and came to Chicago to work at Michelin starred Tru, and then Blackbird with David Posey. The desire to learn more got the best of Davis, and he traveled back to New York to work at David Chang's Momofuku as Chef de Cuisine from 2013-2016. 

Davis' passion for the culinary world expanded when he joined the Band of Bohemia team in 2017. As a firm believer in creating cuisine that "speaks" to guests, Davis draws inspiration from what speaks to him, the true melting pot: New York City. The components that go into each dish at Band of Bohemia are diverse, but the end result is a beautifully married dish that pairs perfectly with their curated beer offerings. 


Eric vollono, sous chef

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Eric Vollono joined The Band as Executive Sous Chef following careers at GT Fish & Oyster and Boka under Giuseppe Tentori, and bellyQ and Urbanbelly under Bill Kim, to name a few. As a New York native and graduate of Johnson & Wales, Eric has learned to approach life with the mantra, “move with purpose.” His techniques range from the refined methods of his professional career, to flavor choices based on his travels to Europe and Asia. He is proud to be a member of Band of Bohemia, and shares his commitment to refinement with the rest of the team.




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With a passion for pastry and thirst for knowledge, Jacquelyn Paternico ventured from New York to France to study at Ecole Nationale Superieure de Patisserie before beginning her career in Chicago. Prior to joining Band of Bohemia, Paternico honed her craft at The Albert, Honey's, Waldorf Astoria and Green Zebra. She really enjoys creating her menu around Band of Bohemia's beers, a task in which she finds to be challenging, but exciting, allowing her to push her boundaries and make her an even better pastry chef. Her style is derived from her time spent training in classic technique and the ever evolving creativity in the pastry arts. 













Tom Santelle is among numerous Alinea vets to join the team at Band of Bohemia, where he was responsible for innovating the coffee and tea program to match Grant Achatz's highly inventive menu. In addition to Alinea, Santelle's experience includes service at the acclaimed Ellipsis Coffeehouse in Rogers Park. 

Under Santelle, Band of Bohemia's coffee and tea program will adhere to the same pairings-based philosophy upon which the team's ambitious concept is based, with the intent to focus on characteristics, such as acid, sugar, minerality and a sense of place to aptly complement both food and beer.



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A Portland, Maine native, Brian Schnell graduated from the New England Culinary Institute in 2001 before launching a career that spanned from Portland to New York City to Chicago. Schnell's experience includes working in New York City following culinary school, Portland's Back Bay Grill for 4 years and Ribollita for 3 years, and as a Sous Chef at Terzo Piano in Chicago for 6 years. He believes that working inside the industry exposes one to so many more flavors and experiences that those outside of the industry don't have access to. A member of the Band of Bohemia team since 2016, Schnell has had various roles in the front of the house; from server, to expediter, to working within the coffee program. Schnell is now following his greatest passion by becoming one of Band of Bohemia's Brewers, bringing yet another level of creativity to not only Band of Bohemia's brewing process, but the restaurant as a whole. Schnell is most looking forward to giving guests access to incredible cuisine paired with equally delicious beer pairings at Band of Bohemia, and adding his unique take on brewing and food pairing to the process. 



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Kylie Cabrera fell in love with the brewing process during time spent in Colorado, but decided to take her passion and skills to the city she loves most- Chicago. After gaining experience in Wyoming kitchens and Chicago's Elizabeth, Cabrera came to Band of Bohemia with the intention of expanding her brewing knowledge and skills through the one-of-a-kind beverage program. Cabrera's role at Band of Bohemia includes expanding their unique beer to different markets, and finds the brewing process interesting due to its similarities to cooking.