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Cape May Winery & Vineyard  

Elevating the Winery Experience


September 19th 2019

Chef Mike Siegel
To say he loves food would be cliché. He thinks of his relationship with food as a marriage- he is always with food and wouldn't have it any other way.
Chef Mike received his formal education in culinary arts from Johnson & Wales. In between training and starting our tapas kitchen, his hands on experience in the food industry can be summed up with one word- impressive! His creativity and passion for food earned him quite an impressive pedigree including restaurants such as Amada, Village Whiskey, The Old Bar, Catch, Buddakan, The Continental, and his own local breakfast café.
His inspiration for the winery tapas menu comes from one essential element: good ingredients. Mike looks to nature and what it produces to create the recipes featured in our kitchen. Farm fresh produce and organically raised meats are utilized whenever possible.
As the menu continues to expand, one item that will never change is the charcuterie board. As Mike's favorite tapa, it will be a constant on the menu- always featuring interesting cheeses that compliment our wines. Because what's wine without a little cheese?!
Chef Mike is looking forward to more special events and pop-up dinners to add to the winery atmosphere. He views the kitchen as adding another layer to the winery- allowing it to evolve organically hand in hand with the guest experience.
Fun Fact: Mike is a kitchen ninja! He has a black belt in taekwando and a blue belt in jujitsu.
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