EXECUTIVE 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.

Originally from Southern California, Nancy brings over twenty years of experience in the leisure and hospitality industries to her professional journey. She began her career climbing the hotel ladder in the western region, ultimately achieving the role of Director of Food & Beverage for Marriott Hotels & Resorts. Transitioning her expertise, Nancy assumed greater responsibilities overseeing food & beverage operations for Hilton Hotels and Loews Hotels & Resorts. She then seized the opportunity to manage Hollywood’s Ian Schrager’s Modrian Hotel, interfacing regularly with elite clientele and national media. In 2005, Nancy relocated to Washington, DC, where she co-founded and operated OYA, SEI, and SAX Restaurants for twelve successful years. Following the closure of their last brick-and-mortar establishment in June 2019, Nancy pivoted into the technology sector, diving into the world of startups. Currently, she is bootstrapping a venture, chattabot.ai, while also directing and overseeing UGK & UGK-CF. Beyond her entrepreneurial pursuits, Nancy is an active leader in the hospitality community, serving as an officer on the Board of Destination DC (DC Convention & Visitor Bureau) and chairing its 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.