Executive Chef Mike Long

Mike Long comes across as a low-key, friendly guy, but when it comes to quality ingredients, he focuses with laser intensity and purpose. This 31-year-old chef says, “Southern food speaks to me with its ingredients. We’re going to be focusing on the beautiful ingredients and letting them sing. That’s what my food is about. I don’t want to put anything in the way of celebrating them.”

An advocate for sustainability and responsible sourcing, Long grew up in Frederick, Maryland. His grandfather ran a dairy farm now managed by his uncle. As a child, days at the dairy gave Long an appreciation for farming and the land. In high school, Mike began washing dishes. When a cook didn’t show up one day, he stepped to the stove. Lucky for us, Johnson & Wales lured him to Charlotte, and he graduated with an Associate Degree in Culinary Arts in 2009. He did short stints at Las Ramblas (now closed) and The Lodge: A Sportsman’s Grill.

Long distinguished himself at Bonterra Dining & Wine Room where he began as a line cook and over six years worked his way up to sous chef with well-known Charlotte Chef Blake Hartwick.

The Asbury tapped Mike in 2016 as Chef de Cuisine when Matthew Krenz assumed leadership in the kitchen. It was one of Krenz’s best decisions. During Chef Mike’s time as second in command, The Asbury was named one of the top five restaurants in Charlotte by Charlotte Magazine. Additional coverage included nods from Food + Wine, Vogue, and USA TODAY.

Today, as Executive Chef of The Asbury and Culinary Director for The Dunhill Hotel, he’s focused on big flavors, proper technique and balance on the plate. Mentoring the chefs on the line and building the hands-on skills needed for success come easily to him; the support for his leadership in the kitchen is palpable.

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Photo by Peter Taylor