Mike Mcenearney is executive-chef and owner of No. 1 Bent St Sydney and Kitchen By Mike.
A strong belief, and trust in simplicity, generosity and sustainable wholefoods forms the foundation of both Mike's personal and food philosophy. The Joy of eating real food, in its purest form is at the helm of all his endeavours.
He began his career in 1990, cooking 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.
Mike returned to Australia in 2006 to lead the kitchen at Rockpool in Sydney. In 2010 he spent a year baking at Iggy's Bread of the World, then in 2011 launched Mike's Table, an acclaimed underground dining experience that rapidly gained cult status. Kitchen by Mike opened in February 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. The garden was planted using 5 beds of medicinal herbs as a learning space to inspire wellbeing, reminding visitors that we are what we eat.
His award-winning cookbook "Kitchen by Mike" was published in August 2014 by Penguin Lantern, and was given the 2015 Gourmand award for Best Cookbook written by a chef in the world.