About Chef Mikey

Michael “Mikey” Rottman grew up in Canandaigua NY and Washington CT. He studied Finance and Fine Art at Stonehill College ‘02. After a few years in Corporate America in Boston Michael moved to Martha’s Vineyard in 2007 to pursue cooking and painting. His passion for both can been tasted in his food and seen in his art. He believes his dishes are one of kind edible art.

His training began at The GW Tavern (CT), but his refinement of cooking came from Chef Michael Brisson at l’etoile. Working at l’etoile opened many doors to other such restaurants as Atria, Outermost Inn, and the Red Cat.

In 2020, Michael decided to pursue private cheffing as his new calling. He has embraced the local bounty of seafood and the island’s community of local farms as his muse.