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Michael Mauschbaugh has a long history of working in the restaurant industry, beginning in 2004 as a Chef de Partie at Waterbar, Ecolo, Cafe Lurcat, and Lucia's. From 2009 to 2011, they were the Chef de Cuisine at Spire Restaurant and Bacar. In 2011, they founded Sous Beurre Kitchen through a successful Kickstarter campaign, and personally raised $1M in capital for the brick and mortar. In 2019, they worked as an Account Executive at Chewse, where they exceeded their monthly sales quota and renegotiated 53 legacy accounts in one month. Since 2020, they have been employed by Cut+Dry in various roles, including Senior Integrations Lead and Director of Photography, Creative/Marketing/Acquistions, and Restaurant Account Executive. Michael also has experience as a freelance graphic designer and screen printer since 1999.

Michael Mauschbaugh received their Associate of Arts (A.A.) from Minneapolis College in 2006, majoring in Fine/Studio Arts, General. Michael then attended the University of Minnesota, where they earned a Bachelor of Fine Arts - BFA in 2008, majoring in Fine and Studio Arts.