As far back as he can remember, Michael Smylie and his four younger brothers (Bart, Matt, John & Jim) grew up eating barbecue at their family cookouts. And not just any type of barbecue – it had to be Texas style barbecue – brisket or pork rubbed with spices and slow cooked over indirect heat. This tradition of preparing meat had been instilled in the family by their father, who is a native of San Antonio, Texas.
So after 10 years of trading at the Board of Trade, working for the family owned independent futures brokerage and clearing house, it was no surprise when Mike decided to shift careers and apply to culinary school, barbecue would somehow end up on his plate.
Mike had always been an avid cook and knew one day he would own his own restaurant. After graduating from the Illinois Institute of Art, Chicago, with a degree in Business Management and Culinary Arts, he set out to learn everything he could about the business. He washed dishes, waited tables, hosted at the front of the house, and served as a line cook at several fine-dining restaurants. He also worked at a restaurant as a pizza cook for a year, sparking his love of cooking pizza over a wood-burning fire.
Food wasn’t Mike’s only passion. Having graduated from Colorado State University in 1999, he saw first-hand the explosion of craft beer all around him. He missed the innovative flavors and creative ingredients used in the Colorado craft beer scene and knew that when the time was right, he would combine both loves – barbecue and craft beer – into a restaurant concept near his Winnetka home.
In 2014, Mike opened the family-oriented brew pub called Smylie Brothers Brewing Company in a renovated 100-year-old warehouse building in Evanston, IL – a robust city located about halfway between his hometown and Chicago. The architecturally rustic restaurant features state-of-the-art brewing equipment, a variety of Texas style barbecue and, of course, a wood-fired pizza oven. Mike’s brothers have stood behind his culinary dreams and are all investors in the restaurant.
“One of the best things about owning your own restaurant is that you get to be part of people’s lives,” commented Mike. “It’s an honor when a family chooses our restaurant to celebrate a milestone or special event. It’s like our family is celebrating with theirs. It’s really cool!”
Shortly after opening Smylie Brothers, Mike quickly realized the need for financial guidance and contacted CTM Partner Scott Weingart on a referral from his attorney. Fortunately for CTM, Mike clicked with Scott right away, and now trusts Scott’s advice on a variety of business issues. Today, the restaurant employs an average of 50 people (approx. 70 in the summer) and fits perfectly within the Evanston community.
True to his entrepreneurial spirit, Mike is determined to take his brewing capabilities to the next level. He has plans for expanding production of his popular beers and distributing them throughout the region. And while he spends much of his time at the restaurant, Mike always finds time for family, including his wife, Sara (whom he met in college) and three sons Michael Jr., Sean and Patrick. Like Mike, his boys are extremely active and are involved in many activities, including Taekwondo, baseball, soccer, golf and swimming.
