Michael Reid

Michael Reid

Mike Reid

Michael Reid is the executive chef of M Restaurants and the author of the M Restaurants cookbook.

Michael’s passion for gastronomy began in his earliest years and he begun his professional career in 2001, learning the ropes at Truffles of Southsea brasserie whilst studying for his BA in Business & Marketing at the University of Portsmouth. After graduating Michael headed for the bright lights of London, where his illustrious career as a chef took wing. He secured an apprenticeship at The In & Out club in St James and shortly after begun working in the kitchens of the Royal Air Force Club.

Following this, he trained in two of London’s definitive fine dining restaurants. It was a period of his workplace education that was deeply formative, inculcating him with sound fundamentals and savvy intuition. These were Le Gavroche and Restaurant Gordon Ramsay, where his skills were honed under the tutelage of celebrated chefs Michel Roux Jr, Simone Zanoni and Mr Ramsay himself.

In April 2007, Michael’s career leapt forward as he joined the team at Gaucho restaurants, swiftly earning himself a position as Head Chef. He ran both the Richmond and O2 sites before receiving a promotion to the Executive Chef position for the entire Gaucho Group. In his day-to-day, he was responsible for overseeing all food aspects of the business, running the gamut from menu development to training and recruitment to overseeing the entirety of Gaucho’s notorious events. From 2011, he additionally developed and supervised the burgeoning CAU restaurant franchise.

In 2013, Michael left London to rattle the pans in Australia’s thriving restaurant scene, spending six months undertaking stages at a number of Melbourne’s most celebrated restaurants. These included a stint working with world class chef Ben Shewry in Attica, which in 2015 was ranked number 32 of The World’s 50 Best Restaurants. He then worked in Andrew Macdonald’s 2 Hat restaurant Cutler and Co, which offered him deep insight into Modern Australian cuisine and its many Asian influences.

Michael was first introduced to Shannon Bennet at the ATP World Tour tennis tournament. They began discussing their work in the kitchens, immediately developing mutual respect for one another. Soon after, Mike started work with Shannon, and had the opportunity to become friends and cook for some of Australia’s finest chefs, including George Calombaris, Curtis Stone and Peter Gilmore. He cooked alongside Heston Blumenthal at The Skinny Duck, a charity event for FareShare Australia which raised funds for disadvantaged children.

2014 was a bumper year for Michael, in which he opened two restaurants on either side of the globe. In Melbourne, he worked with closely with celebrity chef Shannon Bennet to open Jardin Tan, playing an instrumental role in developing the unique French Vietnamese concept. Later that year in September 2014, Michael returned to the United Kingdom to open one of London’s most anticipated restaurants of the year – M.

In September 2015, Michael returned full time to London to open the second M in Victoria St and wrote his first cookbook, showcasing the M recipes, which was released In March 2016.