Mick Binnington, Founder and chef at CHEF by Mick Binnington, is a multiple award-winning chef with more than twenty-three years’ experience in hospitality.
Mick’s early career began under the tutelage of a great chef and mentor, Omero Gallucci, who pushed and inspired him into competing in some prestigious international cookery competitions in 2004 including Hotelympia at London’s Excel, where he won gold, best in class, best in category, Young Chef Of The Year at Ascot Racecourse, where he was runner-up, and he was awarded a bronze medal at The World Culinary Olympics in Erfurt, Germany.
Next came a four-year stint at the then Michelin starred, 4AA rosetted Chapter One restaurant in Kent. It was here that Mick started to really refine his skills and learn about consistency.
Mick then spent the next few years working with the likes of Daniel Clifford at the 2* Michelin Midsummer House in Cambridge, Chris Staines at the Michelin starred, 5AA rosetted Foliage (now Dinner by Heston) in The Mandarin Oriental Hotel, Knightsbridge, and with Pascal Aussignac at the Michelin starred Club Gascon in London.
With a good, solid foundation of knowledge as well as the desire to spread his wings, Mick took on a Head Chef role in The Gordon Ramsay Group in London.
Despite thoroughly enjoying his time with Gordon Ramsay, when the opportunity to buy his own restaurant in his home county, Essex, arose he had to take it. It was the realisation of Mick’s ambition, and The Windmill Chatham Green was formed.
Over the next five-years with Mick at the helm in the kitchen, The Windmill Chatham Green enjoyed a great reputation both locally and nationally as well as winning multiple awards, including a prestigious Michelin Bib Gourmand, which was won within weeks of opening and retained every year until The Windmill finally closed its doors.
It was at this point, with a wife and two young children to consider, Mick took the decision to leave his restaurant behind and become a private chef. CHEF by Mick Binnington was formed and Mick now does what he loves most, cooks fantastic, local, seasonal ingredients for his clients, while enjoying just a little more precious time with his loved ones.