Mike McEnearney

Executive Chef at No. 1 Bent Street
Participating in their 4th CEO CookOff

SEE WHAT CEO COOKOFFTM IS ALL ABOUT

I'm helping OzHarvest raise $3,000,000 to feed those in need in the OzHarvest CEO CookOff

I'm participating in OzHarvest's 2019 CEO CookOff, where top CEOs, chefs and companies work together to make a difference to Australia’s most vulnerable and reduce food waste.

We'd love your support in helping our organisation reach our fundraising goal! Every $1 donated to OzHarvest means they can deliver 2 meals to those in need.

Watch the video to see what this means to the people OzHarvest helps.

Stay tuned for the journey!

My Bio

Mike McEnearney is executive-chef and owner of No. 1 Bent St Sydney and Kitchen by Mike.

Mike began his career in 1990, 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. Returning to Australia in 2006 to lead the kitchen at Rockpool. In 2011 launched Mike’s Table, an acclaimed underground dining experience which gained cult status.

Kitchen by Mike opened in 2012 and was swiftly awarded Best Café in the Time Out Sydney Food Awards. The ingenious Kitchen by Mike canteen style eatery, champions egalitarian dining and the use of the best local and seasonal produce. In 2014, Mike pioneered the creation of Australia’s first urban Physic Garden, putting a new spin on the kitchen garden, and underpinning his long held belief that food is medicine.

 

Mike started making the Kitchen by Mike products very quickly after opening in Rosebery as he felt that the products on the market weren’t as seasonal or produce driven as he would like. Mike uses very few ingredients in his products and chooses produce as close to him as possible following the seasons.

Mike also recently launched the highly anticipated Kitchen by Mike dining outlet in the newly transformed Sydney Airport T1 International City View precinct, having closed his flagship venue in Rosebery in 2015. The next Kitchen by Mike is scheduled to be opened in Surry Hills later this year with more to follow.

A natural evolution of Kitchen by Mike has been the 2016 launch of No.1 Bent Street in Sydney’s CBD. Offering a slightly more refined dining experience whilst still maintaining Mike’s egalitarian, generous spirited and approachable attitude to food and eating out.

A strong belief and trust in simplicity, generosity and sustainable wholefoods form the foundation of everything Mike does. The joy of eating real food, in its purest form is at the helm of all his endeavors. Mike’s business covers more than just restaurants. He is the Creative Director of Carriageworks Farmers Market promoting local produce and creating an international acclaimed food and arts precinct in Sydney’s Redfern. He is a magazine columnist writing for publications such as Delicious and Mindfood and is a Delicious Food Awards judge. He also has a number of publishing projects including his first book released in 2015 ‘Kitchen by Mike’ which won ‘Best Chef Cookbook’ at the Gourmand Awards. His second book ‘Real Food by Mike’ is due for release in August 2017.

Every venture that Mike associates with marries with his produce-driven ethos. Consistency is the key to his continued success across a number of businesses, with many more to come.

My Achievements

$5,000 raised – Halfway there!

$10,000 raised – Target reached!

Target Increased

$50,000 raised!!!