From Reinventing Harlem’s Cuisine to Training Future Chefs: Meet Chef Mike

From Reinventing Harlem’s Cuisine to Training Future Chefs: Meet Chef Mike

 

By Carly DeFilippo

 

Less than five years ago, the stretch of Harlem between Central Park North and 135th Street was, in the words of Chef Mike Garrett, “a total food desert.” But in October 2010, as the Executive Chef of Marcus Samuelsson’s first independent restaurant venture, Red Rooster, Mike and his staff opened a fine dining establishment that would forever change not just the food of this historic neighborhood, but the culture as well.

Chefs Marcus Samuelsson and Michael Garrett pose with their namesake "Red Rooster"

In 2011, Red Rooster received a rave two-star review from Sam Sifton in the New York Times, but its influence went far beyond great food. The restaurant, whose cuisine pulled from the ethnic backgrounds of the neighborhoods’ many diverse communities, was a galvanizing force in introducing downtown diners to the emerging uptown scene. Today, Red Rooster is in good company—playing the wise, inspiring neighbor to such celebrated newcomers as The Cecil, Barawine and 67 Orange Street.

 

But back before Chef Mike was revolutionizing Harlem’s culinary culture, he was just a 17-year-old dishwasher in upstate New York. Read on to discover Chef Mike's journey from dishwasher to Executive Chef.