Mike Fischetti, Chef

After graduating in 2006 from Art Institute of Fort Lauderdale, Florida, Mike joined William Sellner at Michelles in Bar Harbor Maine which won the AAA 5-Star Diamond Award while he was at the helm as a Sous Chef and as Executive Chef. From there he moved to Citas Italian Chop House as the executive Chef where he won "Taste of the Grove" as part of the coconut grove food and wine festival.

Later he joined forces with Cindy Hutson at Ortanique in Coral Gables, working as the  Chef de Cuisine at Ortanique on the Mile, Ortanique Grand Cayman & Zest Restaurant & market. Mike was Chef de Cuisine for Cindy Hutson; a highly regarded chef in Miami who ran a slew of contemporary restaurants, offering an ethnically diverse, and seasonally driven culinary approach embracing global cuisine with nuances of island flavors. Here he won Swine and Wine competition for the south beach food and wine festival 3 years in a row. Mike was invited to cook at the prestigious James Bead House highlighting a 6 course wine paired meal.

While considering their next step, Mike and his wife fondly remembered a trip they had taken to Napa and realized the Bay Area would be a great fit for the both of them. With his wife aspiring to further her wine industry career, and Mike's passion for fresh high-quality ingredients, they chose the East Bay as their new home in January 2018.

Chef Mike brought his unique culinary perspective and flavors to Va de Vi in Walnut Creek Calafornia . Mike was a Featured Chef by Pacific Gourmet in 2020. In 2022 he was Voted Certified Angus Beef Chef of the Year.

Now Mike is excited to move down to Carmel-by-the-sea as the Executive Chef at the Pocket.