About Mike
Mike Hall graduated with a Bachelor's degree in Hotel Restaurant Management from the Rochester Institute of Technology (RIT). Post-graduation, his aspiration to learn the art of Louisiana cooking led him to relocate to New Orleans. His culinary journey commenced with employment under the mentorship of Paul Prudhomme at Commander's Palace. Notably while working for Paul in 1981 he played a pioneering role in the development of the acclaimed culinary technique of blackened fish and steaks.
Driven by a perpetual quest for culinary excellence, he made the decision to further his culinary education and enrolled in Le Cordon Bleu in Paris. His dedication and skill were evident as he graduated 2nd in his class of 30.
My Story
Upon returning to New Orleans, I engaged in culinary pursuits, commencing with a two-year tenure as a chef at Parkers at Canal Place. Subsequently, my career path led me to the New Orleans Country Club, where I had the privilege of collaborating with esteemed Creole chefs, refining my craft in sauce-making. Fueled by an entrepreneurial spirit, I initiated my inaugural venture—a food booth at the New Orleans Jazz Fest—while maintaining a full-time occupation.
Transitioning to Lafayette, I assumed the role of corporate chef overseeing operations across six restaurants for KEG Inc. During my tenure and amidst pursuits such as duck and goose hunting, I obtained certification as a CEC (Certified Executive Chef) with the American Culinary Federation (ACF), an accomplishment ranking one level below the esteemed title of Master Chef. Concurrently, I served as Vice President of Les Chefs De Cuisine D'Acadiana (now recognized as ACF Southwest Louisiana) for a four-year term, securing numerous accolades in competitive hot food events, including the prestigious Acadiana Culinary Classic.
Driven by the entrepreneurial urge and wanting to be closer to home, I relocated my family—wife Christine and eldest son Michael—to Norfolk, VA, in January 2, 1989. During that year, my second son, Stephen, came into the world in February. Establishing my flagship restaurant, "The Bienville Grill," on May 1, 1989, nestled within the artistically diverse neighborhood of Ghent in Norfolk, marked the creation of NOLA89, accompanied by the creation of various savory seasoning recipes. This endeavor led to the initiation of two additional restaurants—namely, the "Cajun Cafe" at the Waterside and "Mangos," specializing in Caribbean cuisine. Expanding my entrepreneurial ventures, I launched a tour business facilitating trips to the New Orleans Jazz Fest, alongside a thriving catering company. Following a career spanning 25 years as a chef, I transitioned my focus to real estate. Despite my departure from the culinary realm, I continue to prepare Creole and Cajun dishes for friends and family, hosting crawfish boils thrice annually for friends and family. I've shared the art of cooking with both my sons who cook recreationally, with Stephen now serving as a partner in this culinary enterprise.
Contact
I'm always looking for new and exciting opportunities. Let's connect.
757-435-8149