Executive
Chef Mike

For me, this all began when I worked as a line chef my last year in high school. It was love at my first job. I was hooked by the excitement of the dinner rush, feeding people, and doing a job well done.

During the pandemic 2020-2021, a friend called and asked me to do an event at her house. We met and designed a great event for her family and friends.

This led to her telling two friends and they told two friends, and so on. I realized later that I accidentally stumbled into a new business venture:
Executive Chef Mike.

Redefining an exclusive
dining experience one
private event at a time.

Executive Chef Mike

Born and raised :
Staten Island, New York

Education :
The Culinary Institute of America (BA, 2001)

Internship :
Mirage Hotel/Casino, Las Vegas, under
Michelin Star chef Alessandro Stratta.

Experience :
– The Sea Grill (Rockefeller Center) was
led by chef Edward Brown.
– Damon’s Grill (Executive Chef)
– Restaurant Associates: (Executive Chef)
The Morgan Library, The Brooklyn Museum,
and Liberty Science Center.

Consultancy :
– Love Earth Café & Bakery, Chef Mike
learned the ins and outs of making dairy;
gluten; soy; and nut-free foods.

Catering :
– Deutsche Bank
– Barclays Capital

Ownership :
– Chef Mike’s Rodizio Grill
– Executive Chef Mike (present)

Bartending :
Deluca’s Italian Restaurant
LAVA Restaurant and Lounge (present)

Press :
Staten Island Advance (2010)
Staten Island Advance (2018)
Staten Island Advance (2019)
Historic Richmond Town (2019)
Find Local Chef (2020)
Board and Brush (2021)
5 Tips for the host (2023) New!