Mike Reilly
The NoMad | New York
February 2019
Mike Reilly knew he belonged in the kitchen when he started cooking at Beach Haven Fishery on Long Beach Island, New Jersey at the age of 14. He loved the camaraderie of the restaurant, the high-quality proteins, and the raucous tales in Anthony Bourdain’s Kitchen Confidential. But in order to appease his parents, he completed a four-year degree in business and management at Saint Bonaventure University in western New York state in 2008. He continued cooking throughout his studies with stops at The Bernards Inn in New Jersey and DB Bistro Moderne in Manhattan. He officially committed to the career just a few months after receiving his bachelor’s degree by enrolling at the Culinary Institute of America.
After finishing his culinary coursework, he joined upscale farm-to-table restaurant Ninety Acres in New Jersey, sourcing produce from the on-site farm and developing a passion for simple ingredients and refined experiences. In 2012, he was hired by Daniel Humm to cook at The NoMad Hotel. Reilly served as sous chef for James Kent for three years, and assumed the chef de cuisine position when Kent left in early 2017. As The NoMad brand expands to Los Angeles, Las Vegas, and beyond, Reilly has maintained the standards of excellence at the flagship restaurant, earning him a StarChefs Rising Star Hotel Chef award in 2019.
