Mike McEnearney
Mike McEnearney is executive chef and owner of No. 1 Bent Street by Mike and Kitchen by Mike, both in Sydney. Mike began his career in 1990 at Sydney’s internationally renowned Rockpool, before moving to London, where he worked at the Michelin starred Pied à Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. He returned to Australia in 2006 to lead the kitchen at Rockpool. In 2011 he launched Mike’s Table, an acclaimed underground dining experience that gained cult status. Kitchen by Mike opened in 2012 and was swiftly awarded Best Cafe in the Time Out Sydney Food Awards.
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. A natural evolution of Kitchen by Mike has been the 2016 launch of No. 1 Bent Street by Mike, in Sydney’s CBD, which offers a slightly more refined dining experience, while still maintaining Mike’s generous-spirited and approachable attitude to food and eating out. In 2015 Mike’s first book, Kitchen by Mike, was named ‘Best Cookbook written by a Chef ’ at the Gourmand World Cookbook Awards. Mike Lives in Sydney with his wife and their three boys.
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. A natural evolution of Kitchen by Mike has been the 2016 launch of No. 1 Bent Street by Mike, in Sydney’s CBD, which offers a slightly more refined dining experience, while still maintaining Mike’s generous-spirited and approachable attitude to food and eating out. In 2015 Mike’s first book, Kitchen by Mike, was named ‘Best Cookbook written by a Chef ’ at the Gourmand World Cookbook Awards. Mike Lives in Sydney with his wife and their three boys.
