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


Soo ahn, executive chef


Soo Ahn believes that food, at its best, is a culinary adventure. Following experiences in Texas, Korea, California, Washington D.C., and Illinois, as well as in kitchens such as the Ritz Carlton, Grace, El Ideas, and Roosters, Ahn joined the Band of Bohemia team. In the search for his next venture, Ahn sought out restaurants that he felt were pushing boundaries and offering unique concepts. After finding the same passion and differentiating qualities at Band of Bohemia, his goal has become to create dishes that not only stand out on their own, but do justice to the beers for which Band of Bohemia is known.

Aside from Michael Carroll’s rotating beers, Ahn finds inspiration through his grandmother’s traditional recipes in addition to childhood snacks, fast food chains, and cuisine from his travels. His new dishes will blur the lines between savory and sweet, as he enjoys incorporating pastry techniques into traditionally savory dishes.

Stephan Jurgovan, Bar Manager

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Born and raised in the south suburbs of Chicago, Stephan Jurgovan made the move to the city after being drawn to the energy and opportunities it holds. First taking up bartending as a hobby, Stephan realized that in order to make a career out of the hobby he so much enjoyed, he would have to expand his knowledge in the profession. He came to Band of Bohemia specifically to learn about and hone his craft. While it pushed him out of his comfort zone, Stephan sees the experience as an opportunity to learn new skills and gain hands-on practice in a brewery.

His inspiration comes from simple, classic methods, and by those in the profession who are able to create incredible cocktails by doing the most with the least. Whether guests are seated in the dining room enjoying Band of Bohemia’s Tasting Menu or settled in at the bar for a drink, Stephan hopes to strike a balance for both seasoned drinkers and those still finding their tastes. Prior to joining the Band of Bohemia team, Stephan’s career took him from chain restaurants to dive bars to critically acclaimed hotspots like Blackbird and Duck Duck Goat.   



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.