Chef

Mikey Stern

Discipline: Chef

Portrait of Mikey Stern

i. Biography

Market proximity matters when the kitchen treats sourcing as part of method rather than decoration. In Mikey Stern’s role, direct conversation with the Santa Monica Farmers Market shaped dishes described as fresh, client-aware, special and distinct.

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The Path

Station work at Michael’s Santa Monica in Santa Monica, California (2002–2007) gave Mikey Stern a practical sequence through extern, Garde Manger, sauté, and Sous Chef roles. The progression kept prep, cold station, hot line, and leadership in the same operating frame before Mikey rose to Executive Chef at Michael’s Santa Monica in Santa Monica, California (from 2007), and today is Executive Chef of Michels Stern.

The Work Today

Country cooking is the stated register for Mikey Stern’s work: direct, ingredient-led, and built to make market produce and client context legible on the plate.

Career - Executive Chef — Michels Stern, Marktbreit, Germany - Extern; Garde Manger; Sauté; Sous Chef — Michael’s Santa Monica, Santa Monica, California (2002–2007) - Executive Chef — Michael’s Santa Monica, Santa Monica, California (from 2007)

Accolades

Value recognition from Michelin appears in Mikey Stern’s record through Michelin Bib Gourmand recognition for Michels Stern (2025) and Michelin Bib Gourmand recognition for Michels Stern (2024).

FAQ What is Mikey Stern's current role? Mikey Stern is chef at Michels Stern — Country cooking. Where did Mikey Stern work before? Earlier in their career, Mikey Stern worked at Michael’s Santa Monica and Michael’s Santa Monica. What recognition has Mikey Stern received? Michelin Bib Gourmand recognition for Michels Stern (2025).