Meet Mikey Mulcahy | Chef

We had the good fortune of connecting with Mikey Mulcahy and we’ve shared our conversation below.

Hi Mikey, what role has risk played in your life or career?
Risk has been an integral part of my professional journey. I view it as a necessary catalyst for growth and innovation. Rather than seeing risk as something to be feared, I approach it as an opportunity—provided it’s measured and strategic. Throughout my career, taking calculated risks has allowed me to explore new roles, lead ambitious projects, and step outside my comfort zone to expand my skill set.

For example, accepting a leadership role in a new culinary concept, or relocating to work in a different market, both involved uncertainty but ultimately opened doors to experiences and networks that significantly advanced my career. I believe that thoughtfully embracing risk—after careful assessment of potential outcomes—has been essential to pushing my capabilities and driving progress, both personally and professionally.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
Cooking isn’t just my job — it’s my art, my obsession, and honestly, my favorite way to make people happy. I see myself as a culinary artist, and the plate is my canvas. I’m always chasing new flavors, playing with textures, pushing the envelope to create something that surprises and excites. What sets me apart is that I’m never satisfied with ‘good enough.’ I want my food to spark curiosity, start conversations, and maybe even blow a few minds.

I’m incredibly proud of the journey that got me here — from long nights in tiny kitchens to leading teams in high-energy, high-stakes environments. It definitely wasn’t easy. There were moments I questioned everything, but the challenges shaped me. They taught me discipline, resilience, and how to stay humble no matter how far I’ve come.

If there’s one thing I want the world to know about me and my brand, it’s that every dish I put out is fueled by genuine passion. I want people to taste the story, the hustle, and the joy that goes into what I do. At the end of the day, I’m just a kid who fell in love with cooking — and I’m here to keep creating unforgettable experiences, one plate at a time.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my best friend came to Miami for a week, I’d make sure they saw it through my eyes — as an artist, a chef, and someone who knows this city’s pulse.

Day 1: We’d kick things off in the Design District with brunch at Mandolin — mezze, grilled octopus, all that sunshine. Then wander Wynwood, snap some shots of the murals, maybe pop into a local gallery. At night, we’d slide over to Beaker & Gray where I’d have them craft us something special off the menu — perks of being in the industry.

Day 2: Little Havana for strong cafecitos and pastelitos, watch a domino game on Calle Ocho. Then I’d take them straight to Komodo in Brickell. That place is close to my heart — I’ve cooked there, I know the crew, and they’d hook us up with a chef’s tasting that goes way beyond what’s on the menu. We’d dive into Peking duck, that legendary tuna & toro roll, and whatever surprises the kitchen wants to flex.

Day 3: We’d rent a boat — no better way to do Miami. Cruise Biscayne Bay, jump in the water, pop some Champagne. Dock up later for dinner at Seaspice, watch the yachts drift by like a moving gallery.

Day 4: Slow morning on South Beach, maybe some juice and a walk, then lunch at Makoto in Bal Harbour. I’ve worked that line, so we’d get the VIP treatment — let the chefs send out some pristine sushi, crispy rice, that killer Wagyu. At night, hit KYU for wood-fired magic.

Day 5: Day trip down to the Keys. Fresh air, conch fritters and cold beer at a roadside shack. Back to Miami for a laid-back seafood dinner at Garcia’s on the river.

Day 6: Vizcaya in the morning to soak up some culture and killer photo ops. Then oysters and rosé at The Standard’s dock. That night? We’re heading to Ball & Chain in Little Havana for live music, mojitos, and salsa dancing — total Miami energy.

Day 7: We’d keep it close. Maybe brunch under the twinkling lights at Cecconi’s. Then for the grand finale: I’d cook a private dinner just for us. Pull out all my chef tricks — maybe a Montauk tuna crudo with yuzu kosho, dry-aged duck finished tableside with a Miami citrus glaze, and a playful twist on key lime for dessert. Good wine, good music, and a table full of stories.

That’s Miami through a chef’s lens — incredible food, electric people, spontaneous nights, and memories that taste as good as they feel.

Who else deserves some credit and recognition?
I owe so much of where I am today to the incredible support and influence of my parents. My mom and dad have always been my biggest champions, instilling in me a strong work ethic, resilience, and the confidence to pursue my passion wholeheartedly. I also want to give a huge shoutout to all the chef instructors and mentors I had early on in my career — their guidance, high standards, and the time they invested in shaping my skills and mindset as a young chef have been instrumental. It’s their belief in me, along with the values they taught me, that continue to drive me every day.

Instagram: @chefmikeycooks

Facebook: Michael Mulcahy