Mike Bagale : the name synonymous with Alinea and floating food


  • EXECUTIVE CHEF ALINEA *** 2012-2018
  • Soon owner of restaurant in NYC
  • Founder – Super Food Concepts LLC

Other American chefs here.

_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

A leader in culinary innovation, Alinea has been a regular fixture on The San Pellegrino World’s 50 Best Restaurant lists since 2007. Leading the charge at Chef Grant Achatz’ three-Michelin-starred restaurant was Mike Bagale, former Executive Chef of Alinea.

Mike Bagale is the chef/founder of creative culinary consulting group Super Food Concepts. Prior, Mike served as the executive chef of Chicago fine dining institution, Alinea. During his eight-year tenure, the restaurant maintained three Michelin stars, and at its peak placed
7th on the esteemed World’s 50 Best Restaurants list. In 2012, Mike became the first person in history to create floating food with Alinea’s famous edible green apple balloon. Though Mike is classically trained in French cuisine, his style and technique reflect inspiration from Japanese, Mexico, and Thailand. In addition to running Super Food Concepts, Mike Bagale also serves as the Creative Director for London’s Wonderland Restaurants group. Other past clients include Vogue magazine, BMW, Mercedes-Benz, Sakara, Play Dubai, and Dr.Mood Qatar. Mike also maintains brand ambassadorships with Vitamix, Robot Coupe, Blanc Creatives, Dry Ager, Bodega Lustau, and Henkelman.

Mike Bagale’s food  philosophy and forward-thinking cuisine have earned him recognition on national platforms, including Forbes, Conde Nast Traveler, Eater, The Art of Plating, Four Magazine, Chefs Roll, and many more. Together with Kat and their business partner Yannick Crespo of single varietal THC and CBD olive oil company Pot d’Huile, in 2020 the trio launched their first product, Hot Sloth––a neon pink CBD hot sauce laced with miso and umeboshi.



Other American chefs here. Go back home.