THE STORY
KITCHEN BY MIKE
A visual feast of Mike’s signature, glorious and seasonal salads piled high, with spit roast/ char-grilled or wood fired meat and fish, and his famous sourdough bread all on display. At the heart of everything Kitchen by Mike does is the wood fired oven and grill, our food has a multidimensional yet. honest flavour. Seasonal, local, fresh, and wholesome food is at the heartof Kitchen by Mike. Fresh ingredients are sourced from Australia’s finest producers who share the same core values of integrity, sustainability and ethical farming. We follow the seasons strictly to celebrate food atits absolute best.
Mike is passionate about the multiple medicinal benefits of eating a wholefood diet. His ground-breaking Physic Garden demonstrates the benefits of eating a wholefood diet to support our overall health & wellbeing. Mike’s food is proudly matched with an all Australian drinks list from artisan winemakers, distillers, and brewers.
WHO IS MIKE
Mike’s energy, skill and inspiration have been cultivated through over 30 years’ experience in leading some of the world’s finest restaurants. Beginning his career at Sydney’s acclaimed Chez Oz and Rockpool in 1990, Mike moved to London in 1995 where he worked at the Michelin starred Pied a Terre and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. After returning to Australia in 2006 to head up the Rockpool kitchen, Mike swapped his apron in 2010 to learn the fine art of sourdough baking at Iggy’s Bread of the World in Bronte. In 2011, Mike undertook his first personal project, Mike’s Table. The acclaimed underground dining experience quickly gained cult status and set the stage for Kitchen by Mike to open in 2012. Soon after it was awarded Best Cafe in the Time Out Sydney food awards. Mike is author of two cookbooks. His first book, ‘Kitchen by Mike’ was released in 2015 and won Best Chef Cookbook at the International Gourmand Awards. His second book, ‘Real Food by Mike, published in 2017, focuses on health benefits of food and is available worldwide.
2018 saw the opening of Kitchen by Mike in the newly transformed Sydney Airport International Terminal T1, winning the best airport casual dining restaurant in the world at the 2018 FAB awards. Kitchen by Mike Express situated in the departures hall of Sydney airport followed soon after in the same year. Kitchen by Mike CBD opened in May 2019 much to the delight of his dedicated followers. In April 2020, Kitchen by Mike at Home launched delivering fresh, hearty, and wholesome pre-cooked meals to your door.
January 2021 saw Kitchen by Mike Events cater the entirety of the Westpac Open Air Cinema, serving 1600 guests over 3 different precincts, every evening for 2 months. In 2022 Kitchen by Mike Events also added Opera Australia’s Handa Opera series to their quiver. Operating the HSBC Platinum club restaurant and bar seating 130 ala carte dining customers and 250 customers at the bar for the month of April.
Kitchen by Mike is proud to have retained both contracts since. Mike takes great pride in his position since 2015, as Creative Director of Australia’s largest and most distinguished farmer’s market at Carriageworks. He is also the brainchild of the Night Market which draws together 30 restaurants and 20 bars serving 8000 people every Winter.