Executive Chef, Red Yeti
Jeffersonville, IN
Participating In: Aged to Perfection & Party in the Park
Originally from Charleston, West Virginia, Chef Michael Bowe is a 2003 graduate of Marshall University and later completed accelerated certifications from the Culinary Institute of America in partnership with the American Culinary Federation.
Chef Bowe has held roles of Corporate Executive Chef (operating properties in Florida, Michigan and West Virginia), Culinary Arts Instructor, as well as owning and operating a farm-to-table steakhouse in Huntington, West Virginia.
Currently, Chef Michael Bowe is the Executive Chef at Red Yeti in Jeffersonville, Indiana (located directly across the river from downtown Louisville, Kentucky).
Red Yeti is a farm-to-table gastropub that serves familiar, yet contemporary approaches to southern Appalachian with Middle Eastern influence. Chef Bowe has been with the restaurant since its conception in 2014.
In collaboration with Red Yeti, Michael frequently participates in local and regional charitable organizations such as the March of Dimes, Dare to Care Food Bank, ECHO (Exploited Children’s Help Organization), Apron Inc., as well as many others.
Chef Bowe is a current member of World Central Kitchen’s Chef Corps. Founded by Chef José Andrés, the organization is a global network of prominent culinary leaders that are consistently on standby to provide food quickly to those in need when disaster strikes; locally, regionally, nationally and internationally.
In 2026, Chef Michael Bowe was named a James Beard Award Semifinalist for Best Chef in the Great Lakes Region. He is the first chef to be nominated for such an award in Southern Indiana.
Outside of work life, Chef enjoys traveling, the arts, outdoors activities such as foraging, white water rafting and camping.
Currently residing in Louisville, Kentucky with his wife Alexis and their two young daughters, Marley and Remy.