Photo by Ed Anderson

Biography of Mike McEnearney 

Mike McEnearney is executive-chef and owner of No. 1 Bent St 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, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scott’s. Returning to Australia in 2006 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 Kitchen by Mike 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.

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 wholefoods form the foundation of everything Mike does. The joy of eating real food, in its purest form is at the helm of all his endeavors. Mike’s business covers more than just restaurants. He has a number of publishing projects, a product range along with creative direction and consultancy. In 2015 Mike’s first book won ‘Best Chef Cookbook’ at the Gourmand Awards. His second book due for release in late 2017.

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.



Friday 11th August, 2017

Pre dinner drinks 6.30pm, seated at 7:15pm

TasTAFE Drysdale Launceston, 93 Paterson Street, Launceston

Price $195 per person