Chef Mike’s Message:
Hi friends,
I've joined Team Chef Mike
for Run like a Unicorn 2026:
Join our team :
https://p2p.onecause.com/milesformick/team/team-chef-mike
More about Liv (like a Unicorn) :
https://livlikeaunicorn.org/our-story/
on Instagram :
https://www.instagram.com/livlikeaunicornfoundation
Executive Chef Mike’s Easter
menu arrives with the humble
confidence of a spring debut
—refined, celebratory, and
modestly indulgent enough
to feel like a reward for all.
The opening notes feature a delicately
delivered DEVILED EGGS (24 pieces)
followed by his delectable STUFFED
MUSHROOMS (w/ spinach, peppers,
and fontina cheese).
Choose his 12" PIZZA RUSTICA PIE
will include prosciutto, soppressata, sausage, mozzarella.
From there choose all: HERB-CRUSTED LEG OF LAMB (sliced with delicious pan drippings) and CHICKEN FRANCESE (in a white wine-lemon sauce) and his SLOW ROASTED PRIME RIB*
(w/ horseradish cream & natural jus) and BAKED LASAGNA BOLOGNESE (includes ground beef & marinara sauce) We get plenty of orders every year for this holiday.
Left overs. These meals reheat well for the next day or two. Order early and if you need reheating instructions, it won't
hurt to ask when you call. He’s not one to keep one in the dark.
For those leaning more toward the proper Staten Island cuisine-style just order everything. It’s Easter as we can reimagine it this time of the year. After sooooo much snow this year you owe it to yourself.
Ask yourself: "Why not?"
Plenty of delicious wines made in Staten Island.
We get plenty of orders every year for this holiday.
Just something new I'm doing:
For the Women of the Future.
Thet say:
"Sláinte!"
(Slawn-cha):
Health!
Let’s get this
party started.
Happy St. Pat’s Day.
On Staten Island—that many underestimated of culinary proving grounds—Executive Chef Mike does not just “plan events.” He orchestrates them.
In the same manner that musicians practice and rehearse for a performance, the chef assembles a strategy for mishaps: deliberately, invisibly, and with zero tolerance for chaos.
His process begins long before a pan is warmed and longer still before the guests arrive.
It starts with his questions:
What type of party is it?
Who is this soirée for?
What do you want them
to feel when they arrive?
Not what do they want to eat—but more directed at what do they want to remember?
Chef Mike understands that menus are
only the logistics. He also understands
that it’s the experiences that happen
that are the strategy. From there, he
works backwards with the practiced
hands of a virtuoso.
The courses are packed up like instruments.
The ingredients are selected not just
for their timbre and flavor, but also
for the story they must tell.
• Some are seasonal.
• Some are thematic.
• Some are regional, occasionally nostalgic,
and always purposeful.
A dish arrives when conversations peak,
never the sooner, not a beat late. Timing,
in Mike’s world, is the flavor itself.
There is, of course, the sheet music he is
hired to play.
But there is also instinct, honed by years
of culinary service, misfires, recoveries,
and many triumphs.
He plans for the music’s flow, for frictionless
hospitality, for the small, human details most
hosts may overlook: how guests circulate, where glasses pause, when laughter needs refueling.
The result is an event that feels easy and effortless, which is the highest compliment one can pay to something painstakingly designed.
Chef Mike knows the secret most people don’t: that great entertaining isn’t about abundance. It’s about orchestration.
This event is coming soon.
THANK YOU FOR THE
TREMENDOUS SUPPORT
ALL THESE YEARS!
Happy to share a story with you all…
I first started my business in the fall
of 2020. Upon starting this private
chef company, I needed to get my
name out there and produce a
new business from scratch.
Life is hard. We always fight back…
I had to take a side job with Amazon
delivery.
Today (01/27/2026) marks four years
I said goodbye to Amazon delivery
and hello to full time Executive
Chef Mike LLC.
Chef Mike was back!!
With about 10 employees on staff
and parties booking out a year in
advance, you must believe in yourself!
Be real
Be genuine
Be who you want to be.
Strive to be the best and a go-getter.
Never quit.
Wednesday, February 4th is coming soon.
THANK YOU FOR THE
TREMENDOUS SUPPORT
ALL THESE YEARS!
PASTA MAKING CLASS...
We Makin' Pasta
with Chef Mike DiLeo
DATE : Friday, February 13, 2026
TIME : 07:00 PM - 10:00 PM
WHO : McLoone's Pier House - Atlantic Room
WHERE : McLoone's Pier House,
Ocean Avenue North,
Long Branch, NJ, USA
CELEBRATE (the day before)
VALENTINE'S DAY
Join us for a step-by-step "We Makin' Pasta"
course by special guest Executive Chef Mike.
You know the drill. Come and will knead,
create and roll your own pasta dough coupled
with a three course meal.
This evening's menu will include the pasta you
created as the main course and take home your
own pasta package to take home.
R.S.V.P. here:
https://ticketbud.com/events/2366a774-ebf4-11f0-88f1-42010a7170de
Executive Chef Mike has done something
quietly innovative for NJ & Staten Island:
he’s made restraint nearly impossible.
Behold his new mini-croissant sandwiches
which arrive on the table, impossibly flaky,
shattering delicately at the very first bite
and then giving way to layers of buttery,
perfume and savory temptation.
Think golden crescents hugging brie & arugula
maybe slow-roasted meats, bright herbs, and
sauces that know exactly when to flirt and when
to behave. They’re small, yes — but only in scale,
never in ambition.
One becomes two. Two becomes a lifestyle
choice. It’s the kind of snack that ruins your
diet productivity yet improves your overall
outlook on life.
NJ & Staten Island, consider your
cravings officially activated.
Let's plan something.
Email: Mike@ExecutiveChefMike.com
Full list to date of Earned Media
for the Chef Mike Brand:
Staten Island Advance (2010)
Staten Island Advance (2018)
Staten Island Advance (2019)
Historic Richmond Town (2019)
Find Local Chef (2020)
Board and Brush (2021)
Then all of a sudden in 2025:
New Theory Magazine (2025)
NY Weekly (2025)
ABC TV (2025)
FOX News (2025)
SiLive (2025) (San Gennaro)
US INSIDER (2025)
SiLive (2025) (Michael’s Cause)
Cats & Pudding (Chef Mike)
So enough about me.
The best one [ Cats&Pudding ] about
Who I am and What I'm trying to do, and
Why it must matter to you.
https://www.youtube.com/@CatsandPudding
Our google reviews
are an ALL 5.0 rated.
No wonder the holidays
do well each year.
Click on the above image to see article.
-
Dear Friend,
As the holidays draw near, there’s a familiar feeling in the air—a quiet anticipation for warmth, togetherness, and the simple joy of sharing an unforgettable meal. Executive Chef Mike is honored to help bring that feeling into your home this Christmas.
This year’s menu has been thoughtfully crafted to feel like a gift—something indulgent, comforting, and beautifully memorable. Imagine the aroma of slow-roasted meats emerging from your oven, the kind of scent that instantly softens the edges of a long year. Picture velvety winter vegetables, their colors deep and festive, nestled beside dishes that fill the room with a gentle glow. Each recipe has been designed to evoke that moment when conversation fades for just a second and everyone pauses to savor a perfect bite.
Chef Mike knows you’re not simply ordering dinner—you’re creating a festive setting. A table where the people you care most about feel welcomed, appreciated, and even a little bit spoiled. His goal is to give you the luxury of ease: the confidence that every detail has been considered, every flavor well-balanced, every course prepared with the kind of attention only a chef with his experience and heart can provide.
This Christmas, let me help you create a celebration that feels effortless, elegant, and deeply nourishing. Reserve your holiday dinner today, and give yourself the gift of truly being present at your table.
Warmly,
Chef Mike
Let’s us know what
you have coming up.
