Can you tell us about your background and how you got
started in the culinary world?
I was born in New Jersey and discovered my passion for
cooking at an early age when helping my parents cook family
dinners for my five siblings. During high school, I took an
after-school job as a line cook at a small local restaurant.
It opened my eyes to a whole new world. What really got
me hooked was a presentation that Pennsylvania Culinary
Institute did at my high school. They put out one index card
at each student’s seat with the titles of every person in a
professional kitchen. I just so happened to sit in the seat that
had the name Executive Chef on it. During the presentation
they asked who got that card, and I stood up. The presenter
told me I was lucky—being executive chef meant I oversaw
all of the people around me. The rush I got had me hooked.
From that point on, I set a goal to become an executive chef
by age 30. I’m proud to say that through hard work and
dedication, I was able to reach my goal.
How did you find yourself in St. Pete?
The Don CeSar was my first job out of culinary school back
in September 2001. I was an intern in the pantry making
salads and working in the three-meal restaurant. I was with
the hotel for about two years before I joined Loews Hotels in
Orlando to open the Royal Pacific Resort.
How long have you been with the Don CeSar?
I saw the position come up when I was working in Columbus,
Ohio. While I had only been in Columbus for a little over 6
months, when I saw the Don CeSar’s executive chef position
open, I immediately applied. I thought, “How great would it
be to come full circle and be back at the hotel that started my
career as the executive chef?” I returned to The Don CeSar on
July 31, 2017.
What's your culinary philosophy?
I love the endless possibilities in front of me. My favorite thing
about this business is that every day is different and what
I do has an impact on the guest and my fellow culinarians.
Being a chef is much more than just cooking great food.
You are a mentor, a businessperson, judge, a shoulder to
cry on, etc. There are many hats to wear. I have learned so
much about business, how to run a large or small operation,
how to manage food costs and labor costs, how to create an
amazing guest experience. I look up to a lot of culinary greats,
but three stick out: Thomas Keller, Ferran Adrià and Grant
Achatz. I would do anything to meet them one day and just
have a conversation with them even if only for a minute. They
are all working chefs and continue to set trends and come up
with new ideas and concepts.
What's your culinary philosophy?
Always ensure you start with the freshest ingredients. Very
early on, I learned that if you start with an inferior product,
your result will be inferior no matter how hard you’ve
worked. Take the time to learn your local market, and base
your menu off the best indigenous items. I always keep in
I’ve been a part of
important life events, from
creating a memorable experience
for someone’s wedding day, to
serving a dish that will keep
people intrigued and talking
about it for years to come. ”
PHOTOS COURTESY OF THE DON CESAR
Chef Mike
Molloy
Pan Seared Genuine
American Red Snapper
16 localsDISH NOVEMBER/DECEMBER 2017