Mike Allen

Background

About Mike Allen

My name is Michael Allen and I’m a restaurant entrepreneur and Executive Chef and Maine native. I have been working in the food service industry for twenty three years but have been in love with food since childhood, with some of my earliest and happiest memories revolving around large family meals. However, it was my experience working under Executive Chef, Ray Franklin, at Solo Bistro in Bath, Maine where I became inspired to make cooking my life. As a single father, not only trying to put food on the table, but also looking to demonstrate the power of hard-work and doing what I love, I strived to gain as much knowledge as possible. I worked multiple positions in both back and front of house for Tuscan Brick Oven Bistro, Royal River Grillhouse and Tuscan Table in order to educate myself on all areas of restaurant operations. My hard work paid off as midway through that journey I went on to help open New Beet Market in Brunswick as the Head Chef. I gained invaluable experience in designing my own menu, leading a team and working with local purveyors. Recently that experience among others, helped me to become a co-creator/executive chef/and partner in a beautiful new build in Cumberland, Maine called Wander at LongWoods. A property with 64 acres with a land preserve. With 7 acres with a working farm, restaurant and farmhouse. My food can be described as creative, yet traditional in style, with a deep appreciation for local ingredients and focus on mindful plating. I love working with both land and sea. My goal is not just to design a beautiful dish with incredible flavor, but to do so with passion and intention. I take pride in showing strong leadership while working hard to inspire and educate my team. Today, in my off time, you can find me in my own kitchen cooking for family and friends, binge-watching cooking shows, and spending time out in nature.