Chef Mike has worked inside the kitchen since he was a kid. With around 20 years experience in restaurants, fine dining, resorts and catering we can put together a unique service that will deliver a WOW. Professionally trained at the Le Cordon Bleu where he also received an award from the Guinness Book of Records for World's Largest Creme Burlee. Shortly after working closely with the chefs at Salt Rock Grill and a few resorts, he became a Certified Personal Chef and started a business. Chef Mike loves the history and story behind food and like to keep things traditional as possible with a few twist. I like to keep food simple, fresh and always made from scratch when possible. We feel good when we are eating good food. We are passionate about food and we are dedicated to making you passionate about food too!