Erick Williams joined the opening team at mk in 1998 and took over leadership of the kitchen in the fall of 2008. He is inspired every week at the farmer’s markets in Chicago and has formed lasting relationships with mk’s farming partners, among them the crews at Werp Farms, Nichols Farm and Spence Farms. Erick fundraises for Sweet Water Foundation which helps bring urban gardening and aquaponics to Chicago and Milwaukee area schools.
Chef Michael Kornick
Chef Michael Kornick, founder and owner of mk The Restaurant, is a nationally recognized leader in the culinary arts. Chef Kornick works with the freshest seasonal ingredients and stays true to classical cooking techniques. He is highly sought after as an authority on restaurant management and customer service and is known as a generous mentor to those who have worked under him past and present.
Lisa Koch Kornick opened mk in 1998 with her husband, Chef Michael Kornick, and handles day-to-day operations at the restaurant. Lisa is an extremely active member of her community and sits on the boards of both Perspectives Charter School and the Sweet Water Foundation.
Lisa Bonjour joins the mk culinary team with years of experience garnered in premiere restaurants across the country. Previously, Lisa assisted the pastry teams at Quince in Evanston, Epic and BOKA in Chicago, and at Back Bay Grill in Portland, Maine. Lisa has also spent time in the mk kitchen before, and, most recently, at Trenchermen where she developed the plated desserts for the dinner and brunch menus and maintained the restaurant’s extensive fresh bread program.
Kate has served in the role of event coordinator at mk since its opening in 1998. She receives rave reviews from her clients and is known for her warm demeanor. In addition to this, she brings a keen eye for perfection, highly developed organization skills and a love for food and wine to the table. Kate started her career as an accountant but has always felt she found her true calling when she was hired at mk.
Jesus started in the hospitality industry with his very first job, and immediately loved it. He joined the MK team in 2008 as a member of the service team. Through over seven years of mentorship from chefs and managers, Jesus has embraced the MK philosophy and recently taken on a larger role as the General Manager.
Greg Spire grew up in the exurbs of Chicago, exploring the forests and fields around his family’s home outside of Elgin, IL. He's since lived in nine different cities in four different states. After working with LM Restaurant group in Chicago, he joined the team at mk and hasn’t looked back since. In his spare time he loves to spend all day in the kitchen with his partner, Anthony, and their two dogs. He has long been active in the rescue community and is a former obedience trainer, although his dogs still give him trouble.
director of sales
Born and raised in the southern tip of Virginia, Megann Halliburton received her education from George Mason University in Government and International Politics. After several years of working on "The Hill" she moved to Chicago for a fresh start where she began to discover her passion for event sales. As one of the newest DMK employees, Megann oversees Group Dining for mk as well as Catering Management for County BBQ. In her free time she enjoys reading, learning about wine, and getting lost in new parts of the world. Planning a group dining or catering event? Contact Megann at email@example.com.