Mike Commins

Co-Chef de Cuisine

Born in Panama City, FL, Chef Michael Commins began his career working as a Chef de Partie in 2011 at The Shrimp Boat, a local restaurant from his hometown, where he got his first taste of cooking. He went on to work at G. Foley’s, another local restaurant focused on seafood from the Gulf of Mexico, with Chef Chris Infinger. Making a career out of his passion, Michael soon went on to attend the Culinary Institute of America (CIA) in Hyde Park, NY in 2014. During his time at CIA, he worked for Chef Ryan Ratino as an intern at L’ Auberge Provencale. He graduated from CIA in early 2016, where he was recognized with the CIA’s Management Award amongst his graduating class. 

Upon graduating, Michael moved to Washington, DC to work again under Chef Ryan Ratino at Masa 14, Ripple, in DC’s Cleveland Park, and ultimately to help open Bresca as a Junior Sous Chef. Michael worked at one Michelin star Bresca from 2017 to early 2022, where he climbed the ranks to Chef de Cuisine in early 2020. After leaving Bresca in 2022, he joined the team at Rocca in Tampa, FL working as the Executive Sous Chef for Bryce Bonsack, where he helped lead Rocca to achieve its first Michelin star. 

While trained in French cuisine, Michael has worked to expand his repertoire and develop his craft by seeking diverse opportunities for experience and reading culinary literature. At home, Michael’s favorite styles of food to prepare are dishes from German and Polish cuisine, especially pierogis. When he is not in the restaurant, you can find Michael relaxing by the pool, hosting dinner parties with his wife and friends, or reading science fiction novels. 

Chef Michael is very excited to rejoin Hive Hospitality, as the Executive Chef of Ômo by Jônt in Winter Park, FL, led by Executive Chef/Owner Ryan Ratino, who aligns with his philosophies and approach to cooking.