“They’ve had amazing chefs at the Windsor Court including Renee Bajeux, John Besh and Jonathan Wright.  Guests coming here have high expectations, and I don’t plan on letting them down. My goal is to make sure each and every diner is delighted and wants to come back for more.”

“It is a really dynamic time for New Orleans in all areas. In restaurants, entire kitchen teams are being re-built,” says Ashish Verma, the General Manager of the Windsor Court. “When Mike came to our attention, he was able to prove his culinary talent right away, but what also stood out was his energy and how he was able to bring some fun into the kitchen. Within moments of meeting the other cooks they were all smiling and laughing."

Mike’s style of cooking draws on international flavors and an approach that respects the natural flavors of the ingredients. With an anthropologist’s curiosity he sets out to learn about a country’s cuisine through the people he works with. “Working in a kitchen is like traveling the world; I’ve worked with great cooks from Mexico, Spain, Vietnam and so many countries. 

I always ask them to teach me to make a favorite dish their mom made  -- on treasured occasions, I’ve been able to learn directly from the mom,” says Mike. “I am currently learning a lot of family secrets about gumbo, etouffee and courtbouillion - the traditions of this city’s cuisine are inspiring.” His easygoing style is also reflected in his respect for his staff.  “It is important that everyone, whether in the dining room or in the kitchen, enjoy what they are doing and are allowed to create and grow.”

An avid fisherman and golfer, Mike is no stranger to Louisiana as his grandparents used to live in Baton Rouge.