Born in Toronto and raised in New Jersey, Chef Mike spent 4 years at the prestigious Culinary Institute of America in Hyde Park, New York before honing his skills in the wine industry. At 23, he became a bar manager in Vancouver before moving up into a sommelier role. Two years later Mike moved to Kelowna and decided to return to cooking when he opened Bacaro, a small tapas lounge downtown. After Bacaro, Chef Mike spent 2 years as Executive Chef at Krafty Kitchen + Bar before moving on to the plant-based restaurant Frankie We Salute You, where he spent another 2 years as Head Chef. His experiences have given him a well-rounded tool kit that is rare in the hospitality industry.   

 

After 10 years in Kelowna and lots of varied restaurant experience, he has found a style for himself that combines classic french cooking fundamentals in tandem with varied international ingredients and flavours. As of 2022, he has shifted to the private sector where he has been fortunate enough to cook a variety of events and private dinners for special clients. He has spearheaded an array of unique cooking experiences including: California infused dinners, corporate retreats in the Kootenays, personal chef work, meal prep, cooking classes, custom cocktails, party and event catering, as well as collaborating with several other chefs.

 

Chef Mike and his team are prepared to curate a unique and ingredient driven menu for you and your event, whatever that may entail. Chef Mike is an industry leader in plant-based cuisine and specializes in dietarily restricted cooking. He is passionate for innovative dishes for those with particular eating habits.