chef iron mike bio.jpg
chef iron mike bio.jpg

Bio


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Bio


 

My career in the restaurant business started at a young age, when my mother
dropped me off at her friends restaurant in my home town of Utica, New York. I
had no intention of working at the age of thirteen, never the less in a restaurant. I
immediately fell in love with the fast pace, the different foods and flavors, the
chaos, the people, it all was contagiuos. At the age of 26 I graduated from the
prestigious Culinary Institute of America in Hyde Park New York with degrees in
both Culinary and Pastry Arts. Throughout my career I have worked in various
places in Upstate New York, Manhattan, New Jersey, and Florida. I moved my
way from a line cook to Executive Chef, and then accomplishing my ultimate goal,
owning my own restaurant. The creative part of this industry ignited my passion
which i feel was always my strongest asset. Upon selling my restaurant in June of
2017, led me to pursue another passion of mine using my creative talent to
develop my own line of hot sauces. I have put a lot of experience and years of
hard work into the development of my unique hot sauces. I hope you will try all of
them, I know you will love them, thanks for visiting my site

Chef Iron MIke

 

 
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