Mike Price has a wide range of skills and experience gained over a thirty year period. His career started as a commis chef in the kitchens of the renowned Connaught Hotel London, under the guidance of Danielle Dunas.
At the Connaught he developed a real understanding and love of food. With his passion for food and cooking, Mike moved onto the Savoy Hotel London as commis Saucier, he was entered and runner-up in the competition set by the Chaine de Rottisseurs. Having spent time in London Mike wanted to explore the finer points of French Cuisine and gained valuable experience at a number of Michelin Star rated restaurants in Paris & the south of France.
Before immigrating to Australia with his family, Mike was appointed Executive Chef at the Selsdon Park Hotel London.
Since 2014 Mike has become one of the Swan Valley’s Humane Food Ambassadors for Sittella, which is initiated by the City of Swan and sponsored by the RSPCA. (restaurants using Free Range eggs,chicken and Free Range pork).
