The future of Australian dining
Touted as the future of Australian dining, Mike McEnearney began his career in 1990 cooking with some of the biggest names and best restaurants including Sydney’s internationally renowned Rockpool.
He then moved to London, where he worked at Michelin-starred Pied a Terre and ran the kitchens of Mezzo, Bluebird, Pharmacy and Scott’s. Mike has now stepped away from fine dining to embrace pared-back, product-driven cooking and launch his own projects – including the pop-up dining experience Mike’s Table and the canteen-style eatery Kitchen by Mike in a large factory – gaining a strong following in the process.
He is currently working on several new ventures, including his appointment as creative director at Carriageworks Farmers Markets and his new Sydney restaurant, No. 1 Bent St.
Mike has strongly supported Tasting Australia in the past, and continues to champion the festival's ethos of sustainability and seasonality from his home state of New South Wales.