NINTH ANNUAL - OCTOBER 5-27, 2019 - SAVE THE DATE!
Mike Bagale combines a broadly artistic mind with a calm, pragmatic, and practical approach to running a complex kitchen.
His artistic interests began in film school, at Ryerson University in Toronto and the New York Film Academy. In 2002, he turned his interest to cooking and enrolled at the Florida Culinary Institute in Palm Beach.
In 2004, he began working for Four Seasons Hotels and Resorts. He spent four years in the company’s programs at Palm Beach, Washington, D.C., and Miami, ending up as chef de cuisine at its Five Diamond Palm Beach property. In 2009, after a two-day tryout, he joined the team at Alinea as chef de partie.
His relentless drive and work ethic moved him quickly up the ladder at Alinea, where he was a constant creative collaborator in the kitchen and was promoted to sous chef in 2010. That was that year he cracked the code to “floating food” with the restaurant’s famous Balloon course. It was also the year Alina earned three Michelin stars. Bagale was named executive chef of Alinea in 2012. In May 2018, he announced on Instagram he was leaving the restaurant “to travel and re-discover myself.”
Since then he has collaborated on a pop-up at Mumbai restaurant Masque with executive chef Prateek Sadhu. Bagale loves the ingredients of the Pacific—seafood, fruits, chilies, and fresh vegetables—and likes to be near a beach, in the water, diving or surfing. We have a feeling he’ll enjoy his debut at the Hawaii Food & Wine Festival.