"Sourcing locally isn’t a trend to me. It’s about attaining the highest quality ingredients for a given location. I really believe the food in a restaurant should be a reflection of the restaurant’s region, not the other way around."
Chef Mike Moranski has returned to the Flyte crew to become our Executive Chef, and we couldn't be happier about it! Mike started his culinary career early, washing dishes and doing prep work in his hometown of Brattleboro, Vermont, before getting a position as a line cook in high school. He moved to Burlington to study philosophy at the University of Vermont but continued to work with food. His course of study set him up to think carefully about the life he wanted to live and the kind of work that would bring fulfillment, and Mike decided to pursue cooking full time.
After paying his dues at restaurants throughout New England, Mike moved to Jackson, Wyoming, to become chef de cuisine at a small resort restaurant. After two seasons in Wyoming, he made the move further west to Sonoma County, California, and was the sous chef at Restaurant P/30 in Sebastopol, where the focus was quality ingredients served in a decidedly unstuffy setting. Most of the ingredients were either plucked from the garden behind the restaurant or traveled just a few miles from a nearby farm. Restaurant P/30 won best New American restaurant in the 2010 Baylist and gained a following in the Bay Area. Chef Moranski gained an understanding of what makes a great restaurant: an appreciation for quality ingredients and strong relationships with local farmers.