Today we’d like to introduce you to Mike Gambini.
Hi Mike, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My family had restaurants from the time I was very young. My earliest memories were watching my grandma cook for hundreds of people a day. I really started cooking professionally when I was 17 and I fell in love with the fast-paced environment and the sense of urgency everyone I worked with had… I yearned to be as efficient and good at my job as my colleagues were. Once I started working in fine dining restaurants, I learned the creative side of being a chef and pushed myself to be better and to start thinking outside of the box.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Definitely not smooth, I struggle with ADHD and that often frustrated the chefs that I worked with at times. Strong work ethic is something that I had to learn and wasn’t something that came naturally to me. Working with great chefs pushed me outside of my comfort zone and allowed me to thrive. Whether a good or bad experience I’ve learned a lot working with a wide range of chefs with different skill sets.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
Specialize I don’t know, I would say that I’m currently exploring the ‘New American” style of cuisine. I like putting a fun twist on classic dishes and really trying to make them my own. I like to walk the line between familiar and exotic while not trying to alienate our guests. I want to pique their curiosity and also give them something that they kind of already know… I am very proud of how we have been able to grow our customer base with the locals that live in our area while also inviting new guests that don’t get to come out to Roswell much. I believe what sets us apart from the other restaurants on our street is how we present our food and also what goes on the menu; we change our menu seasonally and we pull from many different cuisines. We are constantly seeking to be inspired and will never do something that we don’t believe is the absolute best.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
I would say to the young aspiring chef, don t just work in one spot for a long time, try to learn as much as you can and really put yourself out there; and definitely don’t be afraid to make a mistake
Pricing:
- Wine Glass ($9- $18) Bottle ($36-$110)
- Cocktails ($12-$15)
- Starters ($9-$17)
- Entrees ($16-$35)
- Dessert ($9-$12)
Contact Info:
- Website: northendkitchen.com
- Instagram: @gambinimike
- Facebook: Mike Gambini
- Linkedin: Mike Gambini
- Yelp: North End Kitchen and Bar
Image Credits
corey@ctvisionscreativesstudio.com ashley@roswellinc.org Angie Webb
