Executive Chef Mike Fischetti
Chef Mike, a graduate of the Art Institute of Fort Lauderdale in 2006, embarked on a remarkable culinary journey that reads like a symphony of achievements. Beginning at Michelles in Bar Harbor, Maine, he played a pivotal role in securing the AAA 5-Star Diamond Award. As the Executive Chef at Citas Italian Chop House, he left an indelible mark, earning the prestigious 'Taste of the Grove' award at the Coconut Grove Food and Wine Festival.
However, his culinary voice truly resonated at Ortanique in Coral Gables alongside Cindy Hutson, where, as Chef de Cuisine, he led a culinary movement blending global flavors with the essence of island cuisine. Three-time consecutive winner of the Swine and Wine competition at the South Beach Food and Wine Festival, Chef Mike showcased his talents at the iconic James Beard House.
Relocating to the Bay Area, Chef Mike took the reins at Va de Vi in Walnut Creek, California, recognized as a Featured Chef by Pacific Gourmet in 2020. The pinnacle of his career came in 2022 when he was crowned the Certified Angus Beef Chef of the Year, a testament to his dedication to quality and innovation.
Now, as the Executive Chef at The Pocket in Carmel-by-the-Sea, Chef Mike's culinary compass continues to point towards excellence. His journey, an anthology of passion for ingredients and culinary mastery, has undeniably etched his name into the channels of gastronomy.
Wine Director Khodor (Sunny) Shour
Raised amidst the rich culture of Nigeria, his journey through life has been as diverse as the places he has called home. It was during his childhood travels across Europe that he first fell under the enchanting spell of hospitality, captivated by the myriad flavors and experiences it offered.
Following his passion, he pursued his B.S in the heart of hospitality, Lebanon, immersing himself in the intricate art of serving others with warmth and grace. His career then took him to the bustling city of Dubai for the Dubai Air Show and the exotic landscapes of Congo, where he honed his skills in the hospitality industry, learning the nuances of customer service and the art of creating unforgettable experiences.
However, upon his relocation to California he truly discovered his calling. Transitioning into Food and Beverage he found himself drawn to the world of wine, where every bottle tells a story and every sip is an adventure. As he delved deeper into the world of viticulture & food , he realized that his true passion lay in the intricate dance between food, wine, and human connection.
Today, he stands at the helm of The Pocket, weaving together his experiences from around the globe to curate unforgettable dining experiences where every dish and every glass of wine tells a story. With each pour, they invite others to join them on a journey of discovery, where the boundaries between cultures blur and the universal language of hospitality reigns supreme.
Pastry Chef Asha Johnston
Born and raised in Carmel, California, Asha's passion for baking began at a young age in her grandmother's kitchen.
This led her to pursue a formal education at the Culinary Institute of America in Hyde Park where she acquired a Bachelors in business and her associates in baking and pastry. Further honing her skills, she earned a cake decorating certificate from Cordon Bleu in London.
Today, Asha is proud to serve as the Pastry Chef at The Pocket in Carmel, where she continues to create and innovate in the world of desserts.
Her goal in this new venture is to make cozy quality desserts using only the best ingredients in order to bring smiles to the people and travelers of Carmel.