Chef Mike Quigley
Private Chef In Squamish
Hi! I'm Mike. I've been in kitchens my whole life. Cooking is one of my passions and is a part of my heritage.
My culinary journey started as a young man, in Ontario’s cottage country, on the shores of Lake Muskoka. During the summers of 1997 and 1998, I worked as a dishwasher at the closest restaurant to our family cottage. By the time I had finished high school in 2003, I had been a grill cook, entremetier, pizza cook, expediter, bar back, waiter and the list goes on. My passion for the hospitality industry was clear and present. And so, I moved to Toronto to learn from some of the best chefs Canada has to offer.
After attending George Brown College’s Culinary Management program in 2004 under the guidance of Chef John Higgins, I set out to gain some experience in Canada’s biggest city. I worked under two very influential Chefs, Brian Surgenor and Janet Hoediono, who taught me most of my culinary skills. My time in Toronto was instrumental to my career, both in school and in restaurants. From Toronto, I moved to Whistler, where I have been for more than a decade. I have worked at several of the major hotels in town with many great Executive Chefs, including Chef Mario Fernandez and Chef Michael Deutsch. Under the guidance of these fantastic chefs, I have learned cuisines from around the world and cooking techniques both new and old. Four years ago, I used my chef school hours and extensive work history to challenge my Red Seal exam. I received the designation of Professional Cook at Vancouver Community College.
Through the years, I have always wanted to combine my joy of cooking with my love of interaction. I find that private cooking for small groups is the perfect balance of exactly this. I love to interact with guests as they are enjoying what I have created. I look forward to many years of satisfied paletes and big smiles. There is no greater joy for myself than being able to brighten someone’s day by feeding them something exceptional.
Bon appetit!
More about me
For me, cooking is...
an expression of art and science, drawn together in a perfect balance.
I learned to cook at...
my mother's apron strings, George Brown College under Chef John Higgins, and with many other talented Executive Chefs across Canada
A cooking secret...
that there are no secrets. Only passion, talent, repetition, practice and trusting yourself
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