Chef Biography

Mike Fennelly started his career as an art director and designer.  In 1985 he decided that his cooking always made him happy.  Fast forward to 1990, after culinary training and apprenticeships, he became the executive chef of SantaCafé in Santa Fe, New Mexico.  While there he wrote “East meets Southwest”, and Mimi Sheraton of the New York Times listed the restaurant as one of her Top 50 Restaurants of the Year.

In 1992 he moved to New Orleans to open Mike’s on the Avenue, just across the street from the Federal Courthouse where then Governor Edwin Edwards was on trial.  The restaurant was the “IN” place to be.  Great Chefs Television was based just down the street and taped 3 dishes at Mike’s on the Avenue for their Great Chefs, the Louisiana New Garde series. In 2000, long after Mike’s on the Avenue closed, Chef Mike opened Mecca in San Francisco.

That closed, and in 2009 he and business partner, Vicky Bailey, tried to reopen Mike’s on the Avenue at the same New Orleans location, with limited success. By that time former Governor Edwards was already out of jail, and the courthouse and neighborhood were just like every other courthouse and neighborhood, without the sensational trials


Asian Napoleon

Serving: 8 Print Asian Napoleon By Great Chefs November 11, 2015 Chef Michael Fennelly substitutes wonton wrappers for puff pastry and turns the classic French napoleon into a lighthearted dessert for the contemporary cook. Ingredients Eggs – 2 Egg Yolks – 2 Granulated Sugar – 1/2 cup plus 2 tablespoons Fresh lemon juice – 6 […]

Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc

Serving: 6 Print Painted Pasta Ribbons with Soft-shell Crab and Roasted Poblano-Ginger Beurre Blanc By Great Chefs November 10, 2015 This dish showcases soft-shell crab in tricolor pasta. The pretty ribbons are filled with the beurre blanc, then scallops and a crab are placed on the ribbons. The squid ink used to color part of […]

Crawfish Spring Rolls with Three-Chili Dipping Sauce

Serving: 8 to 10 Print Crawfish Spring Rolls with Three-Chili Dipping Sauce By Great Chefs November 9, 2015 This is Chef Mike Fennelly’s answer to the ever-popular egg roll. His recipe uses crawfish instead of pork or shrimp, and the hot Asian-inspired dipping sauce is a great flavor match. Do try the chef’s suggestion and […]

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