Michael Batke has been a shining star of the culinary world for over 30 years. After earning early acclaim with a Red Seal certification, he led kitchens in five-star hotels across North America, opened his own restaurant, and even cooked for royalty during the 2010 Winter Olympics. Since making The Woodlands home in 2022, he’s elevated The Woodlands Waterway Marriott through custom dining experiences, sustainable kitchen practices, and mentorship. As Executive Chef, Batke brings world-class talent while embracing the warm, small-town spirit of the community.

A man, 40s, smiles at the camera in The Waterway Marriott's Acqua Restaurant. He's wearing glasses and a white chef's uniform that reads, "MARRIOTT | Woodlands Marriot | Michael Batke | Executive Chef" over his left breast pocket. He is clasping his hands in front of him. Behind him are a few square breakfast tables and framed abstract art on the wall.

Executive Chef Michael Batke

The camera overlooks the new Acqua Restaurant from the back corner of the room. The space features at least twelve tables that each seat 2-4 guests. Each table is set with a modern gray placemat, navy cloth napkins, silverware, plain white coffee mugs, as well as salt, pepper, and sugar. The room dividers are dark solid wood frames with black metal inlays depicting tropical plant fronds. Along the entryway is a string of decorative glass and metal lights.

Acqua Restaurant in The Woodlands Waterway Marriott

WHAT INSPIRED YOU TO BECOME A CHEF?

My grandmothers first sparked my interest in cooking. Grandma Gladys taught me how to prepare different German dishes, especially canned and pickled foods like sauerkraut. Grandma Verna was a master of Ukrainian cuisine, like perogies or varenyky. Her specialty was dark chocolate dumplings. She would prepare them in a pressure cooker full of milk to create large bubbles inside the dumplings, so the texture was like a fluffy cake. Served with ice cream, there were never any left at the end of the day.

HOW DID YOU START YOUR CAREER IN THIS INDUSTRY?

I began my culinary career with a two-year course at Selkirk College in British Columbia, Canada. After that, I completed a four-year apprenticeship at Chateau Lake, where I had the opportunity to work in every single kitchen: sauces, French pastries, fine dining, cold and hot kitchens, and fondue. From there, I went on to earn my Red Seal—a certification requiring nearly 8,000 hours of experience and a score of 80 percent or higher on a four-hour exam. This honor is recognized worldwide, so I was largely free to choose where I wanted to work from then on.

WHAT IS YOUR FAVORITE DISH OR TYPE OF CUISINE TO PREPARE?

I definitely lean toward more Asian-inspired dishes. When I worked at the St. Regis in San Francisco, I had the opportunity to cook alongside Makasaka Susaki. Aside from being a master sashimi chef with two Michelin stars, he introduced me to white soy sauce, yuzu, Japanese sea grapes, kanzuri peppers, and much more. I found that these ingredients brought a lot of flavor to the table, and they’re so versatile. You can incorporate them into almost any type of cuisine.

An overhead view of The Waterway Marriott and The Waterway on a bright cloudless day.

Aerial View of The Woodlands Waterway Marriott | Photo by Zach Thoms

WHAT DREW YOU TO LIVE AND WORK IN THE WOODLANDS?

When I discovered Niche.com had ranked The Woodlands as the #1 Best City to Live in America. Visiting it myself only confirmed my decision. Despite its size, The Woodlands has a laid-back, small-town feel to it. Everybody stops to say, “Hi, how are you?” and will probably skip the handshake for a hug. That’s really special, and I could see myself retiring here one day.

HOW DO YOU PREPARE FOR A LARGE GROUP AT THE MARRIOTT?

I speak directly with the client to create a personalized experience for them. For example, I work with a company that makes logos out of chocolate. I’ve brought in 100-pound tunas for poke stations. Once, I prepared a whole alligator. Next up is an ostrich. You can go anywhere for a steak, but you’ll take pictures of an alligator and talk about an ostrich for years to come.

WHAT DO YOU HOPE GUESTS EXPERIENCE WHEN THEY TASTE YOUR FOOD?

The goal is for my guests to have an emotional connection with their meal. One of my more unique menu options is the watermelon pickle, which I make by peeling the green off the rind, cutting it into stalks, and pickling it. An older gentleman came in for breakfast once and asked to try them. Overcome with nostalgia, he said, “My mom used to make these for me. I haven’t had one in over sixty years.” That is the impact I want to have.

The camera focuses on an expertly plated meal at The Waterway Marriott. It features a nearly rare steak, cut into strips, and it's topped with a BBQ-like sauce, long and skinny mushrooms, orange flower petals, and sprouts. It is served with several cooked carrots (yellow and orange) and cooked cauliflower, and it's served on a thick yellow saffron sauce.

Steak and vegetables prepared by Executive Chef Michael Batke

WHICH OF YOUR PROJECTS HAVE HAD THE GREATEST IMPACT ON THE WOODLANDS?

Last October, we introduced a program to recycle all our plastics, cardboard, and organic waste. This has already diverted more than 20,000 pounds of waste from landfills, turning it into soil instead. Ultimately, I’d like to use this soil to start our own garden and begin hosting chef’s tables. Offering guests the opportunity to pick the produce for their own meals would add a whole new layer to the experience. The goal is to be hyper-local, self-sustainable, and good stewards of the great state of Texas.

WHAT IS THE MOST REWARDING PART OF YOUR JOB?

At this point in my career, I love having the opportunity to mentor other chefs and watch them grow. When I first started working in The Woodlands, our team was small and inexperienced, but they were passionate and eager to learn. They adapted to my hands-on training style. They started taking courses. They put in the work. Now our team is growing, I’m promoting them left and right. It’s very rewarding to be part of their journeys.