Joined :9/22/2010 | Video Recipes: 8 | Follow Chef
New Orleans, LA United States

Mike Fennelly first gained national attention for his cooking skills in the 1980s, when he was executive chef at Santacafé in Santa Fe, N.M. In 1989 he left New Mexico for New Orleans to join businesswoman Vicky Bayley in developing Mike’s on the Avenue. During Fennelly’s tenure at Mike’s on the Avenue the restaurant garnered a “superior” rating of five beans from The Times-Picayune, a New Orleans daily, and Food & Wine magazine named him to its annual list of America’s Top Ten Young Chefs. By the time Mike’s on the Avenue closed in 1999, Fennelly had moved to San Francisco, where he headed the kitchen at the restaurant Mecca. In 2002 he relocated to the island of Hawaii and became executive chef at Kaikodo, a top-rated restaurant in Hilo on the island’s eastern coast. In late 2009 Fennelly and Bayley agreed to resume their partnership to re-create Mike’s on the Avenue in the same location where they had previously operated. Much of Fennelly’s very contemporary culinary style is inspired by Asian techniques and ingredients. Typical dishes are his BBQ Louisiana Oysters with Crispy Pancetta; Gulf Fish Tacos with Sesame Guacamole; Shrimp-and-Spinach Dumplings; Crawfish Spring Rolls with Chile-Lime sauce, and Sizzling Hanger Steak with Oyster Sauce. An accomplished artist and designer, Fennelly designed the interiors of Mike’s on the Avenue and Twist, its adjacent bar, as well as the servers’ uniforms. He also created the paintings that hang along the dining-room walls.