Mike McEnearney is executive-chef and owner of No.1 Bent Street by Mike in 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. Here he ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. In 20016 Mike returned to Australia 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 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. 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 Kitchen by Mike dining outlet in the newly transformed Sydney Airport T1 International, 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 whole foods form the foundation of everything Mike does. The joy of eating real food, in its purest form is at the helm of all his endeavours. 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’ was released in August 2017 and is now on sale online and in bookstores.

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.