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Chef Michael Tangen

Mayo Clinic Cancer Center

From Chef Michael Tangen:

“I was born and raised on a small farm in northeast Iowa. I was inspired with food at a young age. My mother and grandmothers would can vegetables, fruits and soup through the harvest season. We butchered much of our own meats, made butter and produced our own milk and cream.

After attending culinary school, I moved to Chicago. I began my 27 year career with Hyatt Hotels and Resorts. I held many position at The Hyatt Regency Chicago, Hyatt Orlando, Hyatt Los Angeles Airport, Hyatt Regency Woodfield and the Hyatt Lisle.

In 2009 we moved to Lacrosse, Wisconsin to be closer to my family. I began my career with the Mayo Clinic Health Systems. I presently live along the Mississippi River with my wife Nancy and our black lab “Chaco”. We enjoy gardening, landscaping and nature. We have many visits from our two son who still live in Chicago.”


Buttermilk Biscuits

Try these tasty biscuits for as a side dish or for breakfast.

Gingered Squash Soup

This mild and easy to swallow soup is perfect easy to make and packed with nutrition

Watercress and Radish Sprout Salad

For more protein add 4 ounces of chicken or salmon to make an very nice entrée salad.

Roasted Beets

A healthy side dish.

White Kidney Bean Soup

A healthy soup with fresh ingredients.

Charred Pineapple Salsa with Grilled Salmon

A salmon dish that’s slightly sweet.

Swiss Chard

A vegetable side dish with a little tang.

Beef Kabob with Marinade

This recipe has such a fresh zesty flavor with the citrus in the marinade.

Citrus-Dijon Vinaigrette

A great combination of citrus zest and rice wine vinegar with no salt or sugar.

Berry Berry Smoothie

A delicious smoothie that can be enjoyed as a dessert, breakfast, or on-the-go!