From Sunshine State to Golden State, Chef Mike Fischetti Defines Fine Dining 

Chef Mike Fischetti
Chef Mike Fischetti

In the culinary world, the ability to succeed in a variety of marketplaces is a true testament to a chef’s skill and adaptability. Nowhere is this more evident than in the dynamic and diverse culinary scenes of Miami and South Florida, where chefs must navigate a melting pot of cultures, tastes, and preferences.

Taking that skill set across the country to Northern California presents its own set of challenges requires a chef to possess unique creativity, flexibility, and a deep understanding of their audience.

While NorCal is known for its vibrant food scene and focus on local, sustainable ingredients, chefs from Miami and South Florida could find themselves out of their comfort zone.

The emphasis on seasonal, farm-fresh produce and a more laid-back, casual dining experience may require chefs to adjust their approach and mindset.

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Ultimately, the challenges of succeeding in a variety of marketplaces as diverse as Miami and South Florida, and then bringing that skill set to Northern California, require chefs to be adaptable, innovative, and resilient.

Chef Mike Fischetti of the Pocket in Carmel, has been able to find success on both coasts.

By staying true to his culinary vision, embracing new challenges, and constantly pushing the boundaries of their creativity, Fischetti has thrived Sonoma’s culinary landscape. Success in the culinary world is not easy, but for those chefs willing to rise to the occasion, the rewards are immeasurable.

Nestled in the charming town of Carmel-by-the-Sea, The Pocket is a hidden gem where friends and family come together to create unforgettable memories.

Chef Fischetti and his team have curated a warm and inviting atmosphere that sets the stage for an exceptional dining experience.

As with so many of the nation’s top toques, it was family that created the passion for the industry. “I would say my grandmother inspired me to be a chef,” Fischetti explained.

“My parents worked a lot when I was younger, and my grandmother would watch my siblings and me. I was always in the kitchen helping her gather ingredients, prep all the stuff she didn’t want to, and carry anything she didn’t want to carry. She was the first executive chef I worked with who delegated a lot of grunt work to me — LOL. I always loved being in the kitchen with her; she was very serious about feeding our family and instilled in me at an early age that the joy of feeding people was overwhelmingly gratifying.”

Chef Mike Fischetti
Chef Mike Fischetti’s signature dish is a Certified Angus Beef Bone-In Short Rib

Chef Mike’s journey in the culinary world began at the Art Institute of Fort Lauderdale in 2006, where he honed his skills and developed a deep appreciation for quality ingredients.

From there, he embarked on a remarkable career that has taken him from the vibrant culinary scene of Miami to the picturesque landscapes of the Bay Area.

During his time at Ortanique in Coral Gables, FL Chef Mike worked his way up from Line Cook to Sous Chef, and eventually Chef de Cuisine at Ortanique in Grand Cayman.

Under his leadership, the restaurant was awarded the prestigious AAA 5-Star Diamond Award, a testament to his culinary talent and dedication to excellence.

His culinary journey then led him back to Miami, where he served as Chef de Cuisine at Zest and Zest MRKT, where he embraced a diverse and seasonally driven culinary approach.

In 2018, Chef Mike and his wife made the decision to relocate to the Bay Area, drawn by the region’s reputation for fresh, high-quality ingredients and vibrant culinary scene.

With his wife pursuing a career in the wine industry, Chef Mike found his home at Va de Vi, where he brought his unique culinary perspective and flavors to the restaurant’s international small plates concept.

His passion for creating dishes that blend global influences with local ingredients has garnered praise from diners and critics alike.

“At The Pocket, we believe in the power of shared moments and the joy of savoring delicious food and wine in good company, Fischetti noted. Our menu is carefully crafted to offer a perfect balance of flavors, with each dish expertly paired with a selection of wines chosen to enhance your dining experience. Whether you choose to indulge in our braised short rib or savor our fresh seafood options, every bite is a celebration of culinary excellence.”

One of the keys to Chef Mike Fischetti’s transition to the West Coast was the ability to find a resource that would enable him to continue creating signature dishes.

“I choose to work with Chefs’ Warehouse because they offer very high-quality products at a very reasonable price,” Fischetti said.

“Beyond that their customer service is and always has been great, starting from my sales rep to the delivery driver, everyone is always kind and helpful.”

“We have an ever-evolving menu that we change quite frequently, but our Bone in Certified Angus Beef Short Rib has become a staple at The Pocket,” Chef Mike detailed.

“We put a generous rub of Chefs’ Warehouse smoked paprika & Bel Aria Porcini Powder and then roast them overnight. When it comes time to serve it is placed on a bed of Giusto’s Vita-Grain Polenta then it is topped with Bacon Marmalade and demi-glace. It’s one of those labor of love dishes that we take our time to make properly and has become a fan favorite.”

In addition to exceptional dining experience, The Pocket Residences offer guests a unique opportunity to extend their stay and enjoy the luxury of a private residence with the amenities of a 5-star hotel.

With the adjunct hotel operation, Chef Mike and his team offer private dining options for those who prefer a more intimate setting.

Chef Mike Fischetti is a talented chef who has brought a unique culinary perspective and flavors to the Bay Area dining scene. His dedication to quality ingredients, passion for global cuisine, and creativity in the kitchen have earned him a well-deserved reputation as a culinary artist.

Through his partnership with The Chefs’ Warehouse, Chef Mike continues to push the boundaries of his culinary creations and delight diners with innovative and delicious dishes.

  • SFA Winter Fancy Faire
  • ERA Group
  • Imperial Dade
  • BelGioioso Burrata
  • Easy Ice
  • Food Export Northeast USA
  • Day & Nite
  • RATIONAL USA
  • Red Gold BBQ
Total Food Service
Total Food Service is a monthly B2B foodservice publication and website covering foodservice and hospitality news, industry trends and exclusive interviews.
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