Over the past year, Mike has been working with companies to either create a healthy product that has been made from his recipe, or he’s been busy creating recipes that incorporate a company’s healthy product as the main ingredient. Look out for his Good From Scratch logo which guarantees products that are healthy and his recipes that are healthy, convenient and quick to prepare.
Mike started a career in the food industry at a tender age of 14, working in some of Auckland’s landmark restaurants like Kermadecs and Hammerheads. Then like many Kiwis he embarked on the big ‘OE’ to London in 1998. During this time he worked his way up the ranks in the acclaimed Terence Conan’s, Bluebird restaurant. Mike encountered many unique challenges and experiences including heading up a 140 chef team for the official opening of the Tate Modern for some 5,000 guests. Providing private catering to some of London’s top earners and A-celebrities while in charge of sections in a 500 seater restaurant. Before leaving London Mike would lead the team at the highly though of restaurant “Bank”, where a monster 1,000 fine dining covers were served a day. After travels through Europe, Africa and India, Mike’s then to be wife, Belinda and Mike moved to Ireland again heading the kitchen of small luxury hotel called Dunbrody Country House. During their time there they earned the prestige Conde Nast “World Small Hotel of the Year”. They returned to New Zealand in 2003 with the aim hopefully starting a restaurant of their own.