DiLeo Mike 250x250 - DiLeo, Mike

Biography

Mike DiLeo: Owner/Executive Chef

Born and raised in Staten Island, New York, Chef Mike, A 2001 graduate of The Culinary Institute of America, has worked alongside many protégé Chef’s forgoing various roles in the food and beverage industry. His career started with an internship in the Mirage Hotel/Casino, Las Vegas. Here Chef Mike worked in numerous positions throughout the hotel, one under Michelin Star chef Alessandro Stratta.

Upon receiving his degree in culinary arts, His professional kitchen experience began with Restaurant Associates at New York City’s finest Seafood restaurant, The Sea Grill in Rockefeller Center.... READ MORE

Mike DiLeo: Owner/Executive Chef

Born and raised in Staten Island, New York, Chef Mike, A 2001 graduate of The Culinary Institute of America, has worked alongside many protégé Chef’s forgoing various roles in the food and beverage industry. His career started with an internship in the Mirage Hotel/Casino, Las Vegas. Here Chef Mike worked in numerous positions throughout the hotel, one under Michelin Star chef Alessandro Stratta.

Upon receiving his degree in culinary arts, His professional kitchen experience began with Restaurant Associates at New York City’s finest Seafood restaurant, The Sea Grill in Rockefeller Center. Here he was instructed by world renowned seafood chef Edward Brown. Chef Brown not only taught him how to run the Michelin star fine dine restaurant, but his mentoring in the financial portion of the restaurant made him the Chef that he is today.
In 2004, Chef Mike was instrumental in the opening of the first Damon’s Grill in New Jersey. He served as the Executive Chef and was responsible for serving over 1,000 customers per day at the popular steakhouse.

For the next eleven years, Mike returned to Restaurant Associates, beginning his tour at The Morgan Library. Chef Mike began as a Sous Chef later becoming Interim Executive Chef where he was awarded a two star rating from the NY Times. He went on to be Executive Chef at The Brooklyn Museum and Liberty Science Center thereafter. At both locations he was responsible for members only catering along with running the visitors’ café. These museums regularly hosted events for 500-1,000 members and their guests and Chef Mike customized each menu, making it unique for the Museum’s seasonal themes.
In 2012 he was selected to join the corporate catering team working in major banks including Deutsche Bank and Barclay’s Capital. Both locations challenged Chef Mike to produce menus daily that had options for vast action stations and international cuisines including utilizing local organic and sustainable products.
In December 2017, Mike opened his own restaurant, Chef Mike’s Rodizio Grill in Staten Island, New York. A 95 seat all you can eat Churrascaria featuring a twist in South American & Latin cuisine. Just four months into becoming a restaurateur for the first time in his career, Chef Mike’s was awarded best Latin/South American restaurant on Staten Island.

Industry qualifications include being Serve Safe Certified in New Jersey and a licensed Food Handler in New York City.

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What is your favorite NYC restaurant? And what is your go-to dish? The Sea Grill & Rock Center Cafe. My go to dish is always raw seafood and of course a great steak.What is your ultimate meal? Lobster Bisque & braised beef short ribs What three things are always in your pantry? 1. Truffle oil 2. Asian sauces 3. Sea salts If you weren't a chef, what would you be? A city employee. If you could cook with anyone, who would that be? Gordon Ramsay What’s your favorite NYCWFF memory? The first time I was a guest at the event was amazing, I got to meet a lot of different chefs and taste a ton of great dishes. the experience is one of a kind.

Coconut Fried Shrimp with Coconut Rum Sauce

 

Ingredients:

For the Shrimp:

1- 2lb. bag 13/15 shrimp, peeled, deveined, tail on
2 cups tempura flour
1 1/4 cup cold water
3 cup panko bread crumbs
3 cup shredded coconut
32 oz. canola oil

For the Coconut Rum Sauce:
6 oz. parrot bay rum
1 can coconut milk
1 can cream of coconut
4 tbsp Cornstarch
2 tbsp. cold water
½ cup fresh pineapple, minced

 

Directions:

For the Shrimp:
1. In a medium size bowl, using a wire whisk, mix together tempura and water until smooth.
2. In another medium size bowl, mix together panko and coconut until full incorporated.
3. Holding the shrimp by the tail, dip into tempura batter gently shaking excess batter. Place shrimp into bread crumb mixture, bread evenly on both sides.
4. Place on a tray to hold for cooking.
5. Place oil in a medium size stock pot on medium heat.
6. Bring oil to 325 degrees, gently place shrimp in hot oil, frying until golden brown and cooked throughout.
7. Remove from hot oil with a slotted spoon and place on a paper towel lined tray or dish.
8. Serve hot with sauce on the side.

For the Coconut Rum Sauce:
1. In a small stock pot on medium heat, add rum, reduce by half.
2. Add coconut milk and cream of coconut, bring to a boil.
3. In a small bowl combine cornstarch and water to make a paste in the consistency of heavy cream. Add to boiling sauce. continuously whisk the sauce until thick. If the sauce does not become thick, add more corn starch and water mixture.
4. Remove sauce from pot and cool.
5. Once the sauce is cold, gently mix in pineapple.