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 

I don't know about
you but, the holidays
were a wild ride.

With back to back SOLD OUT events too. 

Most Popular

• Hangin’ prosciutto di Parma
• Burrata bruschetta
• Shrimp cocktail
• Panzanella salad cups
• Crab ceviche cocktail
• Caprese lollipops

• Petite croissant sandwich: Capicola, brie, baby arugula, fig jam

• Mini roasted peppers stuffed w/ sausage, provolone
• Fresh figs with goat cheese-orange zest dip
• Sliced tomato-mozzarella, fresh basil, balsamic glaze

• Chef Mike’s Special - trio meatballs marinara

• Charcuterie board: assorted cured meats & cheeses,
   olives, nuts, fruits & crackers

• Frisée & Lola rosa salad, candied walnuts, sliced
   radishes, celery, red onions, lemon vinaigrette

• Chicken milanese, arugula, tomato, smoked
   mozzarella, champagne dressing

Let's plan something
together in 2026. 

Life moves quick, and it doesn’t ask your
permission. You make choices, and you
have to stand by them, or you kindly
disregard the weight with grace.

There will be nights of applause and
those mornings of silence, but both
have something to teach us.

Ladies and gentlemen, here’s the truth as I’ve come to know it:

Keep your standards high, your word solid,
and your heart open. Walk forward with
purpose, accept the past, and always meet
tomorrow on the steadiness and balance
of your own two feet.

That said, allow me to wish you
and yours a delightful new year:

  •  
    By Clement Clarke Moore


    'Twas the night
    before Christmas, when all through the house

    Not a
    creature was stirring, not even a mouse;

    The stockings were hung by the chimney with care,

    In hopes that St. Nicholas soon would be there;

    The children were nestled all snug in their beds;

    While visions of sugar-plums danced in their heads;

    And mamma in her 'kerchief, and I in my cap,

    Had just settled our brains for a long winter's nap,

    When out on the lawn there arose such a clatter,

    I sprang from my bed to see what was the matter.

    Away to the window I flew like a flash,

    Tore open the shutters and threw up the sash.

    The moon on the breast of the new-fallen snow,

    Gave a lustre of midday to objects below,

    When what to my wondering eyes did appear,

    But a miniature sleigh and eight tiny rein-deer,

    With a little old driver so lively and quick,

    I knew in a moment he must be St. Nick.

    More rapid than eagles his coursers they came,

    And he whistled, and shouted, and called them by name:

    "Now, Dasher! now, Dancer! now Prancer and Vixen!

    On, Comet! on, Cupid! on, Donder and Blitzen!

    To the top of the porch! to the top of the wall!

    Now dash away! dash away! dash away all!"

    As leaves that before the wild hurricane fly,

    When they meet with an obstacle, mount to the sky;

    So up to the housetop the coursers they flew

    With the sleigh full of toys, and St. Nicholas too—

    And then, in a twinkling, I heard on the roof

    The prancing and pawing of each little hoof.

    As I drew in my head, and was turning around,

    Down the chimney St. Nicholas came with a bound.

    He was dressed all in fur, from his head to his foot,

    And his clothes were all tarnished with ashes and soot;

    A bundle of toys he had flung on his back,

    And he looked like a pedler just opening his pack.

    His eyes—how they twinkled! his dimples, how merry!

    His cheeks were like roses, his nose like a cherry!

    His droll little mouth was drawn up like a bow,

    And the beard on his chin was as white as the snow;

    The stump of a pipe he held tight in his teeth,

    And the smoke, it encircled his head like a wreath;

    He had a broad face and a little round belly

    That shook when he laughed, like a bowl full of jelly.

    He was chubby and plump, a right jolly old elf,

    And I laughed when I saw him, in spite of myself;

    A wink of his eye and a twist of his head

    Soon gave me to know I had nothing to dread;

    He spoke not a word, but went straight to his work,

    And filled all the stockings; then turned with a jerk,

    And laying his finger aside of his nose,

    And giving a nod, up the chimney he rose;

    He sprang to his sleigh, to his team gave a whistle,

    And away they all flew like the down of a thistle.

    But I heard him exclaim, ere he drove out of sight—

    “Happy Christmas to all, and to all a good night!”

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.

The deadline is coming up…

The Latest

Click on the above image to see YouTube Channel.

Click on the above image to see
Chef Mike’s Episode.

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

HAPPY THANKSGIVING
to you and yours.

Chef Mike
GIFT CERTIFICATES
are available.

THANK YOU, again.  
Let’s speak and do something.


Bring the restaurant home. 

Special Thanks. 

To everybody.

When the community comes 
together, the love is shown!

l am proud to announce that together, we raised over $16,000 for @michaelscause!!

On November 6, 2025 my team and I put together a five year anniversary cocktail soirée to benefit Michael's cause, a local charity that helps raise awareness for Duchenne muscular dystrophy (DMD) which is a rare, genetic condition that causes progressive muscle weakness and loss. 

With a sold out crowd, there are so many people to thank for this incredible night! To all the guests who came out to support, to my staff & the staff @maxsesca for working hard on making sure everything was perfect.

Corporate Sponsors:

@rtrfinancial
Quantum Facilities
@autolandtoyota
@unhingedandunplugged
@genesisofbrooklyn
@ciaofornowbygw
Jack Oehm & family
@avspny
@thekevinkellyvision
@raine_foundation
@wherelittlemindsgrow
@miciamammas
@mergemgt
@evolution_cheer
Zaborowski family
@dsurmanek_fak_fa
@haveucoveredinthekitchen
@ciaoandcello
@elevated_succulents_


Decor:

@loonaballoon
@tuttapastadesigns

Photographs:

@anthony.serrantonio

Videography:

@elevateher_productions

To say this evening was a success is an understatement!!

Thank you again, and let's start the countdown to next year's event!

Now Playing. 

Please Order Early.

Now Playing. 

Please Order Early.

Special
EVENT DETAILS

SOLD OUT!

We are so grateful and a very
special thanks to all those
who purchased tickets to
benefit a cause I care 
a great deal about. 


We have sold about 150 tickets making
this a success for another great event
with a lot of great people and talent.
It should be a night to remember. 


Get tickets here. 
ExecutiveChefMike.com/savor-the-cause

Direct to the PayPal Checkout:
https://www.paypal.com/ncp/payment/ZYYA8UABDYDAE

Cuisine is all prepared by
Max’s esca,
Executive Chef Mike,
Ralph’s Sport Bar,
TEP's Truck Treats, and
Carrello di Cannoli.


Plus quite a few surprises. 

___________________________________

THANK YOU, again!  
I couldn't have done it without you all.


Bring the restaurant home. 

Special
EVENT DETAILS

Thursday, November 6, 2025 • 7 PM

Max’s Es-Ca Restaurant/Bar
1559 Richmond Rd, Staten Island, NY

SAVOR the CAUSE


Thanksgiving Dinner 2025

FAIR WARNING:

Please remember to order early this year.
We can only prepare a LIMITED SUPPLY
of Thanks-G Dinners each year.
Once we’re sold out, we’re SOLD OUT.

SAVOR the CAUSE


Thanksgiving Dinner 2025

FAIR WARNING:

Please remember to order early this year.
We can only prepare a LIMITED SUPPLY
of Thanks-G Dinners each year.
Once we’re sold out, we’re SOLD OUT.

SAVOR the CAUSE

@ThatHairDressaKristin

@ThatHairDressaKristin 
will make a very special
appearance:

@ThatHairDressaKristin

EVENT DETAILS

Thursday, November 6, 2025 • 7 PM

Max’s Es-Ca Restaurant/Bar
1559 Richmond Rd, Staten Island, NY

2025 P R E S S

New Theory Magazine (2025)
New York Weekly (2025)

ABC TV (2025)
FOX News (2025)

SiLive (Staten Island Advance) (2025)

US INSIDER (2025) New!

Order the tickets here. 
ExecutiveChefMike.com/savor-the-cause

To go directly to the checkout:
PayPal.com/make-payment/ZYY

This is a
Benefit for
Michael's Cause.

There will be cuisine prepared by
Max’s esca, Executive Chef Mike,
Ralph’s Sport Bar, TEP's Truck
Treats
, and Carrello di Cannoli.


Music by DJ DNYCE and newly
discovered recording artist
Isabella Francisco.


Merchandise will be offered by 
Ciao & Cello

Of all the media plugs I've ever gotten,
I have to admit that there's always
something SPECIAL about the

Staten Island Advance 

that always makes me proud

https://www.instagram.com/reel/DOzZwUCkkc5/?igsh=b2pobHEyMnptOGty < See it here.


Did you know that the SI Advance owns and operates CONDE NAST and all the below (publications, companies and media properties)?

Yes. Since 1959. 

Advance.com
Advance Full List (Wikipedia)

And they currently rent the top 20 floors of NYC's FREEDOM TOWER. The Newhouse family likes to keep a low key profile.

So, let's keep this our secret. 

Advance.com

LAST WEEK'S MEDIA PLUGS
 
ABC
TV
https://www.youtube.com/watch?v=urtAG1mfkBU

FOX News
https://www.youtube.com/watch?v=HpzXSpxZr3Q

NY Weekly
https://nyweekly.com/staten-island-chef-mike/

New Theory
https://newtheory.com/celebrity-chef-mike-dileo-headlines-nycs-iconic-san-gennaro-festival/ 

Recent showing…

See Chef Mike on ABC & FOX
@ the San Gennaro Feast…

Click the images to WATCH.


Click above images to READ.

Chef Mike will HEADLINE @
San Gennaro Feast in 2025…

“Being invited to participate in the Feast of San Gennaro is an incredible honor—not only as a chef, but as someone deeply connected to Italian culture and tradition. This festival is the heart of Little Italy, a celebration that has carried on for nearly a century, and to be part of it is something I will cherish forever. I’m thrilled to share my passion with so many people from around the world who come to experience the magic of San Gennaro. My goal is to honor the classics we all know and love, while also bringing something new to the table—dishes that celebrate the past while giving a taste of the future of Italian cuisine. I can’t wait to serve it up on Mulberry Street this September.”

Chef Mike

My Secret
Ingredient 

isn't an ingredient
at all?
  

It's more of a philosophy and way of being. 

Most importantly, they chose me to make it happen. I always wonder what happens if I fail. Then I have to psyche myself out, pump myself up, so that I never fail. 

So on the day of a big dining event while I’m standing in the kitchen hours before, I think about everything I need to buy, prepare, and what I’ll need to create the best possible event and culinary experience I can. 

The process goes like this: After the client and I have discussed the budget and all the details and they’ve ordered for their specific and customized menu.

Sometimes they’ll say that “money is no object,” or “whatever it costs, it costs.” 

These are my favorite clients not because of the money (although that’s always nice) but because they want to create a long—lasting memory or an unforgettable experience. And it means a lot to me that they trust me
through word-of-mouth or, have watched some of my Instagram Reels or, have read all of my Google reviews. 

This usually creates fear and a little stress and for me it’s the kind of stressor I need to make sure that I don’t ever fail. So far (knock on wood) I’m blessed with getting there on time, being overly prepared (even if a lot of things can go wrong), and I’m pretty great at finding the right, talented people, to assist me with many events. 

You might see me as totally calm, cool and collected but all the doubts I may or may not have is just my way of doing my pregame practice. 

So naturally, I have to perform better than the last event and twice as good as the event before that. This way when a client hires me a second, third, or fourth time, I’m probably going to show up 5-10 times better than the
last time I worked for them.

I’ve been doing scores of We Makin’ Pasta parties and the Grazzing Tables are a lot fun to do too. So now people are calling me for confirmations, communions,
graduations and retirement parties and my goal is always the same:

How can I be...
1% or 2%


...better than all of the other events I’ve ever done before. 

CREATING A VERY SPECIAL EVENT OR CREATING A MEMORY THAT LASTS AN
ENTIRE LIFETIME. 

It’s best to first let me know what the objectives are, and what experience(s) you want to create or what memories you want to leave in the guests or in the CELEBRANT or HONOREE.

Let's plan something for friends, lovers, and the Family, that they won't soon forget.  


Chef Mike DiLeo


What if every
Summer 
never ended?  

Hmmmm. I have to think about this
one a little more (wife and kids). 

You can tell I'm happy on the inside. 

Just a few more weeks left to this one.

This whole summer has
been amazing. Here are
some highlight pictures:

You can tell I'm happy on the outside. 

Happy on the inside and the outside. 

A hard and fast
CHEF MIKE RULE:

If I wouldn't eat it, I wouldn't
expect anyone else to either. 

Watermelon Cups

Everyone loves a nice, healthy serving of BBQ Ribs. 

NEW: Ciao for now....

Brand New food Concepts
coming in the fall and winter…


Thank you, thank you, thank you.....

Summer has been such a blessing.
As you probably can see on my
INSTAGRAM, we’ve been slammed,
back to back, all summer long. We are
very grateful for all the support from
our clients.

Winding Down the Summer.

Yes, another Summer bites the sunset. 

Filet Mignon

Towards the Summer’s end.

You just have to try this one HOT off the grill.

Now, as we count down to the end
of summer  be sure to get those
last minute party plans ready before
school starts back again.

But, don’t worry, we are working on
a lot of great ideas and cool concepts
for the fall and winter…


As crazy as it sounds, Christmas parties 
are already starting to get booked up.

From my team to yours… see you soon!

When life gives you… pizza(s)

eat it all, bit by bit, bite by bite,
until it is all gone.

Chef Mike now offers at home
artisan style pizzas cooked on-site
in his new table top pizza oven.

This add-on package creates three
freshly made pizzas for all guests
to enjoy... throughout the night.

The New Oven.

White pie with prosciutto, truffle and arugula. 

The Margarita Pie.

The Pepperoni Pie.

How it all Started

.... And has it really been 5 years already?  

In July 2020 a good friend, Danielle Cabral,
called me up and said she was hanging out
with her friends in her backyard to watch a
UFC fight. She wanted me to cook for them.
And, she didn’t just want a standard three
course meal. She wanted a show. #RHONJ

Danielle was always over the top and
Boujee which is why she’s lovingly
known as the “Boujee Mama”.

She wanted me to do a show for each course with a play-by-play on how I prepared each dish. She also wanted hand-crafted cocktails with each course, which is my hidden passion. At the time this kind of special event was not in my wheelhouse as an executive Chef.

I was previously in an a la carte service restaurant. These types of events aren’t ideal to fit into a normal work schedule. Somehow I made it work. I did the show. 

Executive Chef Mike was started and branded in
October of 2020. It all started with one package,
and just one employee.

Today we have over ten packages for clients to
choose and over ten employees who are traveling
through the Tri-state area. We make steady
improvements with each new event.

These improvements are there to make sure
that our clients and happier with us than all
the previous events. 

It's a Happy Fifth Anniversary to me but, it's really a Happy Anniversary to you, my clients, and helping to bring the Chef Mike experience to others.

Thank you so very much,

Mike DiLeo
 

Independence
Weekend 

.... A birthday party for the nation.  

During the 4th, 5th and 6th, we fed over 150 ppl. The whole weekend celebration extended from backyard BBQs to our newest invention…

a Boozy Brunch Grazzing Table.

We traveled from Staten Island
to Tom’s River to Point Pleasant.

Most recent…

OUT of the
ORDINARY

for the Chef Mike Brand.

...a little. 

Chef Mike carefully curated a diner-like menu for the celebrity hair stylist Kevin Kelly and The Kevin Kelly vision.  This was a moment he 
committed to giving back to the community.

Kevin designed a retro style diner pop up in his Keyport, New Jersey hair salon for two days: June 22nd and 23rd (2025).

Through a carefully considered decision-making process, Chef Mike brought back his famous fried provolone burger with truffle aioli.

He also added a delicious strawberry cream cheese stuffed French toast to support the retro theme. 

There were also a few other excellent breakfast and lunch delicacies to create a real experience.

The event was then featured on
news 12 New Jersey with Syma Chowdhry.

There was a lot of great feedback and the event got a huge response. So this means that the collab may just happen, one day again, in the future.

Most recent…

See who Chef Mike hangs with
when he isn’t working for you….

Mike “The Situation”
from the Jersey Shore.

Not once but twice I worked the parties for “The Situation”.

The first was his season premiere party for the 8th season of Jersey Shore family vacation. I made his favorite snacks of 1. chicken and waffles, 2. burger sliders, 3. pizza and 4. pasta.

The second visit was to celebrate his new business venture of Archangel Center Premier Recovery and Wellness Center. Here we christened his new outdoor pizza oven along with meatball parmesan, cacio e Pepe and more burger sliders.

Now showing…

See who Chef Mike is, and what he does….

Click the above image to
see the NJ News segment.