Mike Price

Market Table

Biography

Mike Price, Executive Chef of Market Table and The Clam, is no stranger to the authentic flavors of fresh, deliciously simplistic food. Brought up on his family farm in a small town along the Chesapeake Bay, his childhood played an integral role in building the foundation of his culinary philosophy and planted the seeds of... READ MORE

Mike Price, Executive Chef of Market Table and The Clam, is no stranger to the authentic flavors of fresh, deliciously simplistic food. Brought up on his family farm in a small town along the Chesapeake Bay, his childhood played an integral role in building the foundation of his culinary philosophy and planted the seeds of his career early on.

Developing an immediate tie to harvest season, Mike first began cooking at a local crab house on weekends during high school—an experience, alongside his upbringing, that influenced his decision to attend the Culinary Institute of America as his jumping off point into the industry.

Following graduation, Mike worked at the esteemed Symphony Café in New York, where he first met his good friend and now business partner, Joey Campanaro. From there, Mike pulled his weight in some of Florida and Maryland’s most venerable kitchens, opening Fish, an upscale seafood restaurant, as Sous Chef in Miami. In 2001, Mike made his way back to New York when Jimmy Bradley and Danny Abrams requested he be Sous Chef at The Harrison, spending a year-and-a-half honing his skills in the sophisticated flavors of New American cuisine. When The Mermaid Inn opened in the East Village in 2003, Mike took on the role of helming the kitchen—creating the restaurant’s Mediterranean and North Atlantic-inspired seafood menu and proving his talent by utilizing the finest in fresh, seasonal ingredients through the lens of coastal influence.

Ready for a new venture, Mike and his friend Joey discussed opening a restaurant together – that restaurant being Market Table, which they officially welcomed to the West Village neighborhood in 2007.  A few blocks down and a few years later, the duo opened a second restaurant, The Clam, a seafood-centric restaurant where Mike is currently Co-owner and Executive Chef. Mike and Joey have since gone on to develop the hospitality management group, Blackfoot Hospitality, offering consulting services to culinary brands and restaurants, as well as operating one of the city’s top catering and event production companies out of their event space, Little Owl – The Townhouse.

Mike and his wife Amy live in New Jersey with their two daughters, Hazel and Olive.

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Favorite Event

Farmer's Market Brunch presented by White Claw hosted by Geoffrey Zakarian part of the LIVEHAPPilly series presented by illy caffè

Sat, Oct 16

11:00 AM

illy, Walk-Around Tastings, Brunches,