MICHAEL GILLIGAN:
EXECUTIVE CHEF, W SouthBeach
Michael Gilligan has recently joined KNR restaurant group as the Executive Chef for the W South Beach, Miami.
Many talented chefs lay claim to finding their way into the kitchen at an early age, but none quite so early as chef Michael Gilligan, 40, the executive chef at W South Beach. You might say that Gilligan, who oversees all culinary operations for the sleek sophisticated hotel, was born to the role. Indeed, his mother gave birth to him in a room just above the family-owned pub in Birmingham, England. From there, it was only a matter of time until the budding young chef was embarking on culinary adventures in his mum’s kitchen. The journey that took Gilligan from his native land and chips to the sophisticated W South beach, Miami has been marked by many accolades and memorable moments.
A graduate of The College of Food and Arts in Birmingham, England, Gilligan’s first working years were spent honing his trade as an apprentice chef at Michelin-starred restaurants in France and England. He then operated as sous chef at the Tides Reach Hotel in Devon (1988-1991) where he often cooked for Princess Diana and other members of the British Royal Family and at the Solihull Moat House Hotel, where he stayed until 1993.
With the New York restaurant scene exploding in the mid-1990s, timing was perfect for Gilligan to cross the pond, where he secured a position as sous chef at the five star/five diamond Ritz-Carlton Hotel from 1993-1995. A restaurant regular, Robert Niro asked him to come and work for him at Tribeca Grill and Montrachet, two of the city’s most popular celebrity dining destinations. There, Gilligan’s range and repertoire continued to grow. Over the course of the two years Gilligan spent working for De Niro’s Myriad Restaurant Group, he spent time at all of the group’s renowned restaurants. During that time, while observing the master chef Matsuhisa Nobu at his eponymous New York restaurant, Gilligan’s ongoing love affair with Asian flavors was born.
In 1997, Gilligan ventured out on his own opening Candela, the critically acclaimed restaurant awarded two stars by the New York Times. A sojourn south to Key West followed, where the versatile young chef owned and operated a successful Indian restaurant for two years. Back to New York, Gilligan earned raves as executive chef at Antonio’s Ristorante and Metro 53 Bar and Restaurant, until 2003, when the lure of South Florida proved once again too strong to resist. Recently married, the chef headed south for the second time, and spent two years wowing critics and diners at SouthBeach’s Rumi.
Gilligan too over the helm of the culinary operations at the Conrad Miami after an extensive renovation that included Atrio and the chic, sophisticated Level 25. As director of culinary operations, Gilligan oversaw everything from room service to business functions, while in hisrole as executive chef for Atrio, Gilligan executed stylish global cuisine.
At the W South Beach, Gilligan will direct an amazing culinary offer consisting on Solea, modern contemporary cuisine with Spanish influence; the pool and grove areas, with a fresh approach to outdoor gourmet cooking; and banqueting and in-room dining, where chef Gilligan’s creative talent blends perfectly well with the inspiring and innovative style of W hotels.