As a florist and herbalist his mother taught him all he knows about plants as well as a deep respect for nature. It is also her who taught him to cultivate and pick plants. But it is only after his studies in environmental sciences that he turned toward cooking. Trained by Daniel Puskas and James Parry, among others, Mike started the Pinebone as a pop up restaurant before setting it up in a former trattoria, joining forces with Jemma Whiteman that he ran into at the Billy Kwong and her sister Berri Eggert. “Fun & solid cooking” is how the local press describes the place not-to-be-missed in Sydney.
Sous-chef at the Billy Kwong for five years, Jemma also worked at the Three Blue Ducks, Berta, and Momofuku Seiobo. She met Mike Eggert at the Billy Kwong and went on to organise pop up dinners with him in Sydney. Their experience resulted in the inauguration of the Pinebone, in last November.