Today we’d like to introduce you to Mike Commins.
Hi Mike, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I was born and raised in Panama City, FL, where I first fell in love with cooking. My journey began in 2011 as a Chef de Partie at The Shrimp Boat, a beloved local spot in my hometown. This early experience ignited my passion for food and inspired me to refine my craft. I later worked at G. Foley’s under Chef Chris Infinger, where I honed my skills with seafood from the Gulf of Mexico. In 2014, I took a leap and enrolled at the Culinary Institute of America (CIA) in Hyde Park, NY, furthering my education and gaining invaluable hands-on experience during an internship with Chef Ryan Ratino at L’Auberge Provencale. After graduating in 2016, I followed my passion to Washington, DC, where I worked with Chef Ratino again at several establishments, ultimately helping to open Bresca. I climbed the ranks to Chef de Cuisine, helping Bresca earn and maintain its Michelin star. In 2022, I returned to Florida to join the team at Rocca in Tampa, where I played a pivotal role in achieving the restaurant’s first Michelin star. Now, as the Executive Chef of Ômo by Jônt in Winter Park, FL, I’m thrilled to collaborate with Chef Ratino again and continue exploring innovative culinary experiences.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The path has been rewarding but far from smooth. Early on, transitioning from small-town kitchens to the high standards of culinary school and fine dining was a challenge, both mentally and physically. There was an intense pressure to prove myself, especially in Michelin-starred kitchens where perfection is the expectation. Moving up the ranks required countless hours of dedication, resilience, and balancing the demands of the restaurant with my personal life. The COVID-19 pandemic also brought unique challenges, reshaping the restaurant industry and forcing me to adapt quickly to new norms and uncertainties. Despite these hurdles, each obstacle taught me valuable lessons that strengthened my resolve and love for the craft.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As a chef, I specialize in blending traditional French techniques with a modern, innovative approach. My experience ranges from fine dining to creating new menus that highlight local, seasonal ingredients. At Ômo by Jônt, I’m focused on delivering an elevated dining experience that reflects a balance of artistry and flavor. I’m most proud of the teams I’ve been part of and the milestones we’ve achieved together, from earning Bresca’s Michelin star to helping Rocca secure its own. What sets me apart is my dedication to continuous learning—whether it’s exploring new cuisines, readi
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I see risk-taking as essential to growth, both personally and professionally. One of the biggest risks I’ve taken was leaving my comfort zone in Florida to attend the Culinary Institute of America and later moving to Washington, DC to work in Michelin-starred restaurants. These moves involved significant uncertainty but ultimately shaped my career. Another risk was transitioning from being Chef de Cuisine at Bresca to joining Rocca in Tampa, a step that challenged me to adapt to a new team and cuisine style. Looking back, these risks were opportunities that led to incredible growth and success. For me, risk is about calculated decisions—embracing the unknown while staying true to my vision and passion.
Contact Info:
- Website: https://www.omobyjont.com/
- Instagram: @mikecommins
Image Credits
Omo By Jont
