Mick is a native of Chicago, Illinois. His grandfather, who was from Eastern Tennessee and himself the grandson of a Cork native, was a true barbecue enthusiast. Family get-togethers would often feature his barbecued meats, cooked and smoked all day in his 'pit', a converted 50 gallon drum. The drum was cut in half, hinged and fitted with racks. If the weekend were rainy, the party would move inside. His grandfather, however, undaunted would merely move the smoker under a patio umbrella near the back door and continue occassionally tending his pit.
After high school, Mike went directly into the restaurant industry, where he worked and managed for such leaders as Marriott and Stouffer Hotels and Chart House Restaurants. Mikes' experience in grilling and barbecue is considerable, having studied under both World Champion barbecue chefs Paul Kirk and Mike Mills. His Chicagoland friend and mentor is Dave Raymond, a.k.a. 'Sweet Baby Ray', whose American barbecue sauce recipe range has grown to be one of the largest selling in the world.
After relocating to his ancestral County Cork, in an effort to become more aquainted with Irish food and tastes, Mike attended the extended course at Ballymaloe Cookery School. He has since
introduced his unique style of American barbecue to the Irish. In addition to Mike's BBQ Sauce and Spice Rub, which can be found in finer butchers and specialty shops throughout Ireland, Mike produces his famous BBQ Pork , Mike's Applewood Smoked Streaky Bacon, and Mike's BBQ Sauce and Spice Rub for the catering industry.