Mike first came to Organ Stop Pizza some 27 years ago to manage the Mesa restaurant. In addition to being an astute businessman, he was a fine organist in his own right. In 1984 he purchased the Mesa, Arizona restaurant from founder Bill Brown and began to implement many of his own ideas, expanding the menu and adding many enhancements to the Wurlitzer.

By 1995 the business was moved to it's present location in a fine new building, where the organ was built up to 74 ranks in a room that can accommodate some 750 patrons. During the winter season, it is not unusual to have 2,000 diners pass through on a busy evening.

Mike possessed an encyclopedic knowledge of everything associated with the restaurant. From the intricacies of the organ's mechanics and tonal finishing to the functioning of the kitchen machinery and the pizza recipes, he knew it all. Under his guidance and influence, Organ Stop Pizza flourished while many other pizza emporiums faded away.

Those of us who knew him will miss his solid presence and steady hand, as well as the ever-present wit and hearty chuckle. Organ Stop Pizza, still going strong after some 30 years, will be his legacy.