Today we’d like to introduce you to Chef Mikery.
Chef, please share your story with us. How did you get to where you are today?
A rare Los Angeles Native! After 28 years in the Culinary/Hospitality industry at various Hotels from the Ritz Carlton (Marina) to the W’ (San Diego), I’ve worked with some amazing individuals. Pulled off some amazing events, for an extensive list of outstanding clients.
From my first Lead Cook position at SONY Pictures (Decades ago) to my first Sous Chef position at Warner Bros. shortly after. Its truly been an awesome ride! In 2004, my wife and I packed up the kids and headed to San Diego where I was to be the Executive Sous Chef for the Premium Services and Fine Dining Department at the shiny new home for the Padres (Petco Park).
During this period, I was also part of a newly assembled Culinary Task Force that landed me at Busch Stadium (St. Louis) later that same year working several VIP Receptions during the World Series. Red Sox fans remember this Historic “Banner Year” as the Year they broke the “Curse”. After my time at Petco Park (and later the W’) I was also part of the opening team at the iconic Hilton Bayfront as their Senior Banquet Chef before finally returning home to L.A. to take the wheel at the (former) Radisson at USC. And somehow throughout all of this found time to compete (AND WIN) on one of the Food Networks most popular and wildly entertaining series: Cutthroat Kitchen.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
When I officially launched the business in 2019, our primary focus was to gain visibility and some recognition by doing food vending at local festivals and even some art galleries. Lots of work…..LOTS of fun. But it was a slow burn proof-of-market approach as I continued in my “Day Job” as Executive Chef at the Luxe City Center Hotel in DTLA.
And Then There was COVID…..
With the restaurant industry taking the brunt of the blow from the pandemic, I was suddenly faced with the loss, not only of my formal employment but with all social gatherings and events coming to a screeching halt there was nowhere to even continue building on my new venture. Until it dawned on me to Think Big….but Be Small. If State and County mandates prohibit any function over (10) people, what better market for a tiny upstart Catering biz…..with a Big-Box Hotel skill set!!
Please tell us about Next Level Events.
We provide on-site catering services ranging from Classic Picnic style to an elaborate (6) Course Wine Pairing Dinner. Mothers’ Day Brunch for (10), or Anniversary Dinner for two. We realized that the Quality Restaurant experience is what people have longed for and missed so much. NOT the grappling with L.A. traffic to get to their favorite eateries. Not the “Parking Wars” when they finally do arrive. But each time we’ve done a private function, often in the comfort of the client’s home, someone always comments on the comfort level they’ve enjoyed. And let’s face it…Lol….with a Chef Prepared meal in your own home you can polish off that bottle of Cab and even a couple of signature cocktails and make your way from the backyard to the dining room and all the way upstairs without passing a single Checkpoint!
Do you look back particularly fondly on any memories from childhood?
Wow. I remember going to see a movie…..at the Los Angeles Theater in DTLA! (All the downtown theaters actually). And then heading up Broadway afterwards for a slice of cheese pizza.
Contact Info:
- Phone: 6192594578
- Email: Chefmike323@gmail.com
- Instagram: @Chefmike213
Image Credit:
Rob Bankhead
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