The ground breaking Kitchen by Mike was founded and opened by Mike McEnearney in Sydney’s Rosebery in 2012. From day one it drew unprecedented crowds and quickly gained cult status among the food and restaurant set.

The canteen style eatery champions egalitarian dining and the use of the best local and seasonal produce. KBM strips down traditional restaurant dining to find something more honest. Take away the fancy cutlery, the reservations and the waiters and discover a canteen with candid cooking and responsibly sourced food. KBM sets the menu daily based on what it finds at the markets; the common ground in all of its menus is seasonal produce, simplicity and freshness. KBM believes it's about how food is found, grown, cooked and eaten. Order at the counter, "allow your eyes to play a part in dictating your order” (English Restaurateur, Nicholas Lander) and share with us an immersive eating experience.

Kitchen by Mike launched its range of jams, condiments and sauces in 2013. Soon after it published the award winning cookbook Kitchen by Mike which is full of Mike’s signature market fresh recipes with unmatched depth of flavour.

In 2014, Mike pioneered the creation of Australia’s first urban Physic Garden, putting a new spin on the kitchen garden, and underpinning his long-held belief that food is medicine. This was the underlining theme of Mike’s second cookbook Real Food by Mike released in 2017 which highlights the health benefits of key ingredients in each recipe.

Kitchen by Mike also recently launched the highly anticipated dining outlet in the newly transformed Sydney International Airport. Located in the Terminal 1 (T1) City View precinct, it was recently included in the Top 10 of the world’s best airports for food in 2018 as awarded by Reward Expert. Closely followed by the opening of Kitchen by Mike Express landside with its grab & go concept.