Chef Mike: International Bajan Culinary Artist and Ambassador Creating Flavorful Delicacies Across Europe and Asia

Chef Mike, as he is widely known on the international scene, transforms traditional Bajan delicacies such as flying fish and cou-cou and fishcakes into first-class meals that visually entice one to taste and create a kaleidoscope of flavour for the taste buds.

Not only has he dominated the British food scene with his Bajan culinary prowess, but he has also taken Bajan food as far as France, Switzerland, Holland, Germany and other parts of Europe, and even Vietnam and Tokyo.

He often travels for international events and takes part in numerous food tours to spread the taste of Barbados and the Caribbean.

“There’s nothing better than flying our flag,” he says.

As he welcomes us to his cosy home, we are greeted by a delectable array of food on the menu. Hot and spicy wings, juicy fried chicken made from a flavourful batter, tender cuts of pork, thirst-quenching mocktails, and more. What stood out were the unusual bakes made from sardines – Chef Mike’s take on Bajan fishcakes as he did not have salted cod to hand. Initial reservations about trying them were swept away by the first, surprisingly delightful bite. One easily became a few.

Seconds were in order for everything on this gifted chef’s menu.

During the meet and greet, Chef Mike explains his pursuit of a culinary career that began late in life.

Born in the UK to Barbadian parents, he moved to Barbados in his youth and attended Combermere School. He returned to Britain in his late teens.

“I came back to be a chef but I was too hungry to be a chef. I came over with thoughts of grandeur, thinking it was going to be nice and easy but it didn’t go that way.”

After completing his studies at Kingston University in London, he got into insurance.

Then came more than 20 years as a successful businessman, managing top firms and eventually opening his own company, employing hundreds of people.

But something was missing. He still had a craving to “play with food”. He was in a good financial position and did not have to worry about how the risk could affect his duties as a husband and a father.

He retooled and retrained. The rest is the present.

Combining culinary school techniques with passion and skills his mother taught him in the kitchen, Chef Mike has been able to carve out a niche for himself in the culinary world.