Mike’s passion for cooking began in his mother’s kitchen, where hearty Irish fare, that nourished a family of 12, sparked a life-long love of food, and its ability to bring people together.
At the tender age of 15, Mike packed his bags for London where he began his career at the renowned Connaught Hotel. From there, Mike moved through some of London’s finest kitchens and spent time in Paris and the south of France, honing his skills in French cuisine. Like many Brits in the 1990’s, Mike made the move to Perth and hasn’t looked back. He has watched Perth’s restaurant industry evolve into the vibrant, sophisticated and discerning scene it is today, both through his work in the kitchen and as an advocate and mentor for young chefs during his decades as a lecturer at TAFE.
Inspired by WA’s natural beauty and clean, quality produce, Mike is passionate about sourcing local, sustainable and ethical ingredients that bring the farm to the plate at Sittella. The Swan Valley is like nowhere else on earth and Sittella’s love for this unique slice of Western Australia is obvious in everything that comes from the kitchen.