Chef Mike Ellis

I started as a dishwasher when I was 12 years old at a restaurant in Sea Isle City, NJ. My career has taken me from Washington, DC to California where I earned a Michelin star at age 29 at Charlie Palmer's Dry Creek Kitchen. My journey then took me back to Washington, DC where I was the Executive Chef at Charlie Palmer Steak on Capitol Hill. The pandemic happened, I couldn't work in DC, I started a meal delivery service and then a friend from California reached out in need of a Chef/GM in Naples, FL. I helped get The 239 in Mercato off the ground, earning "best new restaurant in SWFL" as well as "best burger in SWFL". I was eager for a bigger challenge and accepted a position at Seed To Table. I am responsible for all culinary outlets, grab + go, the prepared foods in the deli, and the pasta production area.