Meet the Team

Mike Skrobacky – Service Executive, Toronto Blue Jays Baseball Club
[email protected]
416-341-1662

Mike’s passion for the game of baseball began at a young age. Growing up just north of Toronto in Thornhill Ontario, he enjoyed playing on travelling teams, watching the Blue Jays teams of the early 90s, and especially loved coming to games at Rogers Centre.

His first Job was lining fields and working as an umpire in the local league. His later roles and experiences in the retail & restaurant industries allowed him to learn about service values and fostered the dedication and commitment he brings to his current role.

After completing a Business Arts degree at York University, he decided to pursue a career building on his love of baseball and other sports through a Post-Graduate Sports Marketing and Event Management program at George Brown College. In January of 2006, he started with the organization as an Intern in the Sales & Service department and has held a variety of Sales & Service roles thus far during his tenure.

Throughout his time with the Blue Jays, Mike has enjoyed connecting with fans, building relationships, and helping them secure seats, packages, and Season Ticket Memberships. He currently specializes in Season Ticket Service, with a focus on In The Action, Ticketmaster Lounge, and Premium Dugout sections. His work with Season Ticket Members, enables them to get the most out of their Memberships and realize a great return on their investment. You’ll find him to be responsive, attentive to your needs, and always willing to assist any way he can.

“One of the most rewarding parts of my job is helping to create special moments and long-lasting memories for fans, their families, clients, and guests."

Craig McAlister - Executive Chef, Rogers Centre/Aramark

Growing up on the East and West Coasts of the United States and everywhere in between has impacted Chef Craig's love for food and the study of various cuisines. His initial culinary roots were in Texas, exploring contemporary flavors and developing a deep respect for cooking traditions. It was at this point, his passion for culinary arts led him to the prestigious Culinary Institute of America, where he honed his techniques and graduated in 2004.

Chef Craig returned to his alma mater in 2012 to achieve ProChef II Certification. Chef Craig worked at the Fairmont Scottsdale Princess in Arizona, which lead him to take a Chef position at Sea Island, Georgia.

During this time in his career, he worked at both the Forbes Five Star Cloister Hotel, along with the Georgian Room Restaurant. To date, Sea Island is the only resort to achieve four Forbes Five Stars, nine consecutive years in a row.

The most rewarding aspects of Chef Craig's career have been the last eight years, working with Aramark. The opportunity has allowed him to experience large scale culinary opportunities in convention centres as well as at numerous MLB, NHL and NFL accounts throughout the United States. These experiences have expanded his imagination, innovation and culinary passion to deliver world class cuisine to a wide variety of clients and fans. His passion for food has led Chef Craig to work closely with several local farming communities in and around the Kansas City area, showcasing his authentic approach to serving local fare on a large-scale.

Often times you will hear Craig say, "I want to know what they're growing, what they're excited about." As Craig sees it, "It lets me do what I do, based on what they've got, so that I can just be a Chef."

Chef Craig is excited for the opportunity to create local partnerships and discover new culinary delights, all while showcasing his authenticity and culinary innovations at the stadium. Chef Craig's unique flare will ultimately provide an exhilarating food experience for Toronto Blue Jays fans.