Mike has worked in acclaimed restaurants in New Zealand and around the world since he was 14 years old. During his career he has led a team of 150 chefs for the opening of the Tate Modern Art Gallery in London for 5000 guests while working for Terrance Conrans “Bluebird”, was the senior sous chef at the prestigious Bank restaurant in Covent Garden, turning over a thousand fine dining covers day, and earned the coveted Conde Nast title “World Small Hotel of the Year” for his work at the luxurious Dunbrody Country House, in Ireland.
Mike and wife Belinda opened celebrated Auckland restaurant, Molten, in 2004 followed by Liquid Molten, a New York inspired wine bar next door. The pair sold the award-winning businesses in 2011.
Mike became a public figure through his role in three series of TVNZ’s The Foodtruck. The popular show tackled the food industry head on with its no nonsense healthy approach out of an old Bedford truck, affectionately called “Beddy”. He also hosted Family Recipes, taking on different family’s favourite recipes.
Mike has written for New Zealand Woman’s Weekly, MiNDFOOD and House and Garden and has a regular spot on Newstalk ZB’s Sunday morning show with Andrew Dickens at 9.20am.
His latest restaurant is called Boy and Bird which is situated in Ponsonby, Auckland, and focuses on healthy food choices including free range chickens. Having two young daughters has made Michael and his wife, Belinda, very conscious about what Kiwi kids are eating. He has a real passion to ensure New Zealand children are eating healthier food. His latest book Fast is all about cooking healthy family meals and includes a section on children’s food.
- Guest speaker
- Catering private or corporate functions
- Cooking demonstrations
- Guest appearances
- Endorsements where appropriate
- Voice overs
- Television presenter