Mike Bagale

Chef
Mike Bagale

Chicago

About Mike Bagale

Mike Bagale combines a unique mix of a broadly artistic mind with a calm, pragmatic, and practical approach to running a complex kitchen. Mike’s artistic interests began in film school, attending Ryerson University in Toronto and the New York Film Academy. In 2002 his interest in cooking began when he enrolled at Florida Culinary in Palm Beach. In 2004 he began working at the Four Seasons hotels and spent 4 years in their programs from Palm Beach, Washington D.C., and Miami, ending up as the Chef de Cuisine of the 5 Diamond Resort at the Palm Beach property. In 2009, after a successful 2-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. He was a constant creative collaborator in the kitchen and was promoted to sous chef quickly in 2010. It was that year that he cracked the code to ‘floating food’ with the famous Balloon course. Mike was named Executive Chef of Alinea in 2012. When he manages to get away from the kitchen you’ll find him near a beach, in the water, diving or surfing.

Where I Go Out

At My Venues

Dinner
$$$$, Modern, American, Molecular Gastronomy, Old Town
"Every time my wife and I go, we are mesmerized by Grant's approach to food. It is an experience that everyone should try to have once in their lives."
Hot potato
$$$$, Modern, American, Molecular Gastronomy, Old Town
"Chef Grant Achatz takes something that most everyone can relate to—in this case, mushroom soup—and serves it in the most surprising way. A paraffin wax bowl is filled with hot soup, then pierced through with a skewer containing a potato, truffles, butter, chives, and a Parmesan cube. Pull the skewer out to release the ingredients into the soup and there you have it. It's delicious and extremely thoughtful. You can find it on Alinea's tasting menu."
Dinner
$$$$, Modern, American, Molecular Gastronomy, Old Town
"What do I say..this was the question of the day for me. What do I say about someone who has been so important in the development of my life as a chef..but even more so, a human being. @grant_achatz the chef I’ve looked up to more than any other on the planet. This was the first meal I’ve had at Alinea in 10yrs. The restaurant is far different stylistically from when I was there but the message and even the flavors were clearer than ever before...although different, if I were to close my eyes, the food tasted quintessentially Grant Achatz-precise, evocative and new but more importantly, absolutely delicious. Grant is a mentor to me and to many others and I wouldn’t be half the chef or person I am today without his guidance and leadership. There is no doubt that @smythchicago would not exist without the influence you’ve bestowed upon me. I can’t thank you enough Chef..."
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Dinner
$$$$, Modern, American, Molecular Gastronomy, Old Town
"Words can’t describe the roller coaster experience of flavors, textures and creativity at Alinea. By far one of the best dining experiences I’ve ever had. Thanks to @mikebagale for an incredible anniversary dinner."
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