Mike started working in restaurants at age 12, initially as a dishwasher, then moving onto the line and eventually cooking full-time. He honed his technique and learnt about local ingredients and seafood, while being inspired by his family’s own palette of hybrid Italian-Filipino flavours.

After cooking at The Watergate Hotel and The Ritz-Carlton, Mike joined the team at Charlie Palmer Steak in 2004 as sous chef executing the restaurant’s distinctive American menu. In 2005 he relocated to California as executive chef to Dry Creek Kitchen which saw it awarded a Michelin Star before returning to the East Coast in 2016.

Mike brings his fondness for his region to his cooking, showcasing and respecting local produce and proteins of his youth in his culinary home at Charlie Palmer Steak.

Feast on a sublime, bespoke eight-course meal designed by Mike, chef Shaun Clouston and the Logan Brown team. Enjoy Mikes skillful and bold flavoured cuisine style with New Zealand’s best local ingredients on his second ever visit to our shores.

Alcohol not included in the ticket price. 

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