TEAM

Micheal brings a wealth of experience from his thirty-five years working in the design, branding, and fashion worlds to bear on UGK. His career began as an assistant designer Lugene Optical, NYC. Design inspired he launched Artistic Eye, luxury lifestyle products Beverly Hills and San Francisco. Sparks built a distinguished clientele in cities including New York, London, Paris, Madrid, and Osaka. A London move allowed him to concentrate on design, consultant to a number of British brands. then leading to freelancing in Madrid with Louis Vuitton Moet Hennessy (LVMH) and Loewe. After eight years with LVMH, Micheal returned to NYC,creating Micheal Sparks Design. In 2013, Micheal channeled his considerable talents into the creation of The Underground Kitchen to what it is today.

Kate began her career in psychology, earning a Ph.D. in Clinical Psychology at the University of Virginia before working for several years in a maximum security women's prison, running inmate inpatient psychiatric hospital & outpatient mental health programs. Retiring from clinical practice to opening a business consulting company, working with executive teams nationwide with various industries, mining, financial services, to gaming and healthcare. The company morphed into a financial consulting company with her husband for several years. Following a major life event, Kate re-evaluated her passions and in 2016 started a luxury floral design company. In 2017, began as a UGK contractor with work centered on event and floral design. Growing invlovement by 2018, she became partner and expanded role on overall operations.

in the western region, fast tracking to Director of Food & Beverage, for Marriott Hotels & Resorts. After seven years, her responsibilities heightened overseeing food & beverage operations for Hilton Hotels and Loews Hotels & Resorts on the Executive Level, with budgets upwards of 30M and an average of 300+ employees. Nancy then gained the opportunity to oversee Hollywood’s Ian Schrager’s Modrian Hotel. Dealing with the world’s most elite high-powered clientele and the national media on a regular basis. Relocating to DC in 2005, Nancy designed, owned and operated OYA, SEI and SAX Restaurants, for the past 12 years with her long time business partner. In June 2019, following a twelve year run, the decision was made to close the last brick and mortar restaurant, to enter the technology field head on. Currently, bootstrapping a tech start up, chattabot.ai., consulting and working with UGK. Nancy is also an officer on the Board of Destination DC (DC Convention & Visitor Bureau), representing them as the chair for the Marketing Committee.

Richmond native Chef Steve Glenn has dedicated his life to exploring the nuances of Culinary Arts. He started with humble beginnings gaining interest in the art of cuisine from his grandmother at the age of 10 years old. Over the course of his career, he’s worked his way through the ranks of the industry gaining knowledge from world renowned chefs along the way. At the age of 21, he competed in Gordon Ramsay’s Hell’s Kitchen where he finished as a finalist and took home the coveted Black Jacket. From there he moved back home to Virginia and worked as executive sous chef at Richmond Country Club for 4 years. At 25, Steve took on the title of Executive Chef of The Black Hen and Bar Blue in Blacksburg Virginia. During his time in Blacksburg he was able to maintain The Black Hen’s Reputation as the best restaurant in town. Eventually Chef Steve decided to venture independently as a traveling private chef and consultant. He received excellent reviews all along the east coast before deciding to settle back down in his hometown of Richmond Virginia.