i. Biography
Mike Reidy’s work sits in the seafood supply chain as much as in the dining room. At The Fishery in San Diego, the discipline is market-first: know the fish, know the fishermen, know what the coast is giving up that day. The craft here is less about invention than about handling, timing, and the confidence that comes from staying close to the source.
The Climb
The kitchen path under Mike Reidy moved through seafood houses and market-driven rooms in Los Angeles and San Diego, each step tightening his relationship to the ingredient and the people who bring it in. He worked as Head Chef at Melisse in Los Angeles, then as Head Chef at Ironside Fish & Oyster in Little Italy, San Diego. He went on to become Executive Chef at The Fishery in Pacific Beach, San Diego (2020–2023), and Head Chef at Callie Restaurant in East Village, San Diego (2023–2024). Today, Mike is chef and partner; Executive Chef of The Fishery (since 2024), a role that reads as a return to the same coastal logic that shaped his early work.
Today
San Diego is part of the method as much as the map. For Reidy, the city is tied to fishing, familiarity, and the routines that come from growing up around the coast. That local grounding is central to how he works: the food is shaped by place because the place is part of the daily job.
Signature
Mike's signature dishes include Squid ink risotto and Tuna Carpaccio. Both land in the same lane: seafood treated with restraint, where freshness, texture, and clean definition matter more than ornament.
In Their Words “The major factor with the fishermen is trust. The guys that I work with I respect and trust the most and that just honest feeling kind of translates into the food and into kind of the community feeling that we have here at Ironside.” “Ironside is super special to me because it was one of the first restaurants to be getting their fish down at the market and bring it in fresh.”
Recognition
The recognition attached to Reidy is tied to the rooms that trusted him with seafood-led kitchens: Chef de Cuisine at Ironside Fish & Oyster in San Diego, Chef de Cuisine at Callie in San Diego, and Executive Chef at The Fishery in San Diego from 2020 to 2023. Those postings mark a career built on consistency and location, with reputation earned through a steady line from market to plate and a close working knowledge of where the fish came from and who delivered it.
Profile updated July 2026
FAQ
Asked of Mike
What is Mike Reidy's current role?
As of 2026, Mike Reidy is Executive Chef.
Where did Mike Reidy work before?
Mike Reidy's earlier career included Melisse, Ironside Fish & Oyster, and The Fishery.
What is Mike Reidy known for?
Seafood.
