More Than a Meal: Chef Michael Cochran's Recipe for Connection
July 28, 2026
For Century II Executive Sous Chef Michael Cochran, cooking has always been about more than food. Some of his earliest memories are of spending time in the kitchen with his grandmothers, not only learning recipes and special cooking techniques but also the way a meal can bring people together. Today, Cochran brings those lessons into his kitchen at Century II.
“To me, cooking for someone is a love language, and the perfect opportunity to bring people together and make them happy. It’s very fulfilling looking out at a catering and watching people eat, drink, and be merry,” Cochran said. “The other [thing I enjoy most] is the comradery that gets built with the team.”
Cochran credits his high school cooking class for the continued nurturing of his love of cooking and presenting the idea that this could be his future.
“That was when I started to connect the dots and realized that cooking wasn't just something I enjoyed—it was something I could turn into a career.”
Over the next few years, Cochran found great success as a sous chef, specifically working banquets, catering opportunities, and in restaurants at various ski resorts across the northern United States. It was when Cochran moved back to Kansas in 2022 that the course of his life changed forever.
While working at Kansas Star Casino, Cochran met Chef Salvador Hernandez, a connection that would prove instrumental in shaping the next chapter of his career. Impressed by Hernandez’s leadership style and culinary expertise, Cochran followed him to INTRUST Bank Arena before taking over as the Executive Sous Chef at Century II in December 2023.
“Chef Michael is an invaluable part of our Century II Food & Beverage team because of his strong communication, unwavering commitment, and ability to lead by example. He played a key role in the successful launch of our catering program and has been instrumental in elevating the quality of our culinary offerings for both VIP events and concessions,” Hernandez said. “No matter the challenge, Michael is someone you can count on to get the job done, and his dedication has had a lasting impact on our operation and the guest experience.”
For Cochran, it is the challenging aspect of running the kitchen of a multi-venue property that keeps his day-to-day exciting.
“My favorite times here are when we have 3, 4, sometimes 5 events going on at the same time and figuring out the plan of how we’re going to make it happen between the actual prep and firing of the food, the logistics of getting that food to sometimes the whole opposite end of the property, and how to execute to the best of our abilities,” he said.
At the end of the day, after the logistics have been planned and the events executed, Cochran enjoys returning to what made him fall in love with the culinary world in the first place: creating great food. His favorite dishes to prepare often reflect the changing seasons.
“Anything fresh from the garden or in season,” he said. “In the winter, it’s usually anything braised or cooked low and slow. Think pot roast, a nice stew, or a hearty soup. When the warmer months hit, I love to throw just about anything on the grill.”
While those who know him best can confirm that his food is spectacular, for them, Cochran’s talents extend far beyond the kitchen. Hernandez says that behind Cochran’s calm and focused demeanor is someone whose humor, authenticity, and kindness leaves a lasting impression on those around him.
“Once you get to know him, his sense of humor and genuine personality really shine. More importantly, he's an incredibly caring friend and family man who will go out of his way to help others,” Hernandez said. “I still remember when he drove me to the airport at 4:00 a.m. without hesitation. That's just the kind of person he is. His loyalty, generosity, and love for his family are qualities that make him just as exceptional outside the kitchen as he is in it.”
Director of Food & Beverage Kelly Ramseyer echoes these sentiments, having seen them firsthand.
“Michael spent 2 evenings after work under my kitchen sink putting things back together to save me from a plumber bill,” Ramseyer said. “He is a truly kind and caring person.”
The stories shared by Hernandez and Ramseyer paint a picture of someone whose character is as memorable as his culinary talent. Reflecting on the experiences that have shaped his career, Cochran offers this advice to aspiring culinary professionals:
“Get out there and don’t be afraid to fail! Try new things. Try things that scare you a little bit. Be a sponge, ask questions, bring a great attitude every day, and when an opportunity to better yourself comes along, seize it,” he said. “Failure is a natural progression of getting better at something.”