Rising Star Chef Mike Sheerin - Biography

November 2008

2008 Rising Star Chef Mike Sheerin brings a little bit of New York-style experimentation to Paul Kahan’s refined, seasonal cuisine at Blackbird. Sheerin, a Chicago native, is the restaurant’s first chef de cuisine; he returned to Chicago after three and a half years as a sous chef under Wylie Dufresne at WD~50. Prior to WD~50, Sheerin worked at Lutece, Atlas, and Jean Georges in New York City, and Everest in Chicago. Sheerin attended culinary school at Grand Rapids Community College.

Sheerin’s partnership with Kahan is one in which a chef de cuisine with similar core values, but a very different set of techniques, brings a new style to the table—and it works. Blackbird is first and foremost a seasonally driven restaurant, and Sheerin’s dishes add clever, flavorful twists to the seasonal equation. Grilled sturgeon with springy English Peas rests on rye and potato gnocchi in a bath of tangy mustard consommé, and veal ribeye comes with cornbread—but that cornbread has been dehydrated, ground, and cooked again, ultimately served as a porridge seasoned with Tabasco sauce.