Chef Michael Hervieux

Chef Michael Hervieux

A travel inspired Culinary Professional with over 20 years experience in the restaurant and hospitality industry. Chef Mike worked through the ranks of the kitchen brigade, with his seasonal menu concepts consisting of elegant dishes with a rustic influence that showcase his relationships with local farms, harvesters and fisheries.

He has had the honor of being invited to participate in such prestigious culinary arenas such as the James Beard Foundation Rhode Island Chef’s Benefit, annual Taste of Newport to benefit Child & Family’s signature fundraiser as well as having his recipes shared in their 25th Anniversary Cookbook, along with the Newport Mansions Food & Wine Festival and Food & Wine Celebrity Chef Demonstrations, receiving the Five Star Diamond Award from the American Academy of Hospitality Sciences.

His local involvement has benefited nonprofit organizations; Save the Bay, Martin Luther King Center, Rhode Island Women’s Resource Center and Child & Family Services. As well as, serving as host chef of the March of Dimes Rhode Island Signature Chefs Auction. His menus, recipes and dining outlets have been recognized with multiple awards that include; Best of RI Monthly Magazine Statewide readers’ poll, Best of Newport Life, Best of Yankee Magazine.

His menus reflect inspiration of his most recent travels, along with tropical flavors influenced by his annual winter retreats to Puerto Rico, in the Newport Cooks private dinners and class schedules. During summers in New England, guests are invited to enjoy his tasting menus served in the seasonal indoor bar, dining room and outdoor gardens at The Hotel Manisses, Block Island.