Mike McEnearney is executive chef and owner of Kitchen by Mike in Sydney and No.1 Bent St in Sydney CBD.
He began his career in 1990, cooking at Sydney’s internationally renowned Rockpool, before moving to London, where he worked at the Michelin-starred Pied a Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. Mike returned to Australia in 2006 to lead the kitchen at Rockpool in Sydney. In 2010 he spent a year baking at Iggy’s Bread of the World, then in 2011 launched Mike’s Table, an acclaimed underground dining experience that rapidly gained cult status. Kitchen by Mike opened in February 2012 and was awarded Best Café in the Time Out Sydney Food Awards. The ingenious canteen style eatery, champions egalitarian dining using local seasonal produce. In 2014, Mike created the first urban physic garden, putting a new spin on the kitchen garden. He planted 5 beds of medicinal herbs as a learning space to inspire wellbeing and to remind visitors that we are what we eat.
His award- winning cookbook “Kitchen by Mike” was published in August 2014 by Penguin Lantern, and was awarded the 2015 Gourmand award for best Cookbook written by a chef in the world.
Mike has been lauded as a visionary, spearheading a new and simple way to dine.