Michael Kellum has been at the heart of Berret’s Restaurant since 1996, and has held nearly every position in the restaurant including: dishwasher, pantry, oven cook, sauté, pm sous chef, am sous chef, chef de cuisine, and Taphouse manager. Now a dining room server, Mike is acknowledged by our patrons for his stand out service and loveable personality. We thought his fans might enjoy getting to know him a bit better, so we sat down to ask him a few questions.
- Where is your hometown? Gloucester, Virginia
- What is your favorite food? A Pork BBQ sandwich, spicy slaw with black eyed peas and collards with a Jack Daniels on the rocks.
- What is your favorite Berret’s dish? Lump Crab Cakes with salty ham and delicate sweet crab- It has been a favorite of mine since 1996. And oysters! Raw, fried or steamed!
- How about you favorite cocktail/wine/spirit/beer? I am a good friend of Jameson. Legend beers hands down.
- What is your secret ingredient when you cook? Bacon would and has been an obvious choice for years, but my true secret is to cook for and with friends. Conversation, music and wine make the experience more intimate and the tastes pop.
- What can’t you live without in the kitchen? A clean work area, patience and rock-n-roll music. Jerry Lee Lewis would have been a great “TV Chef”.
- Tell us a fun fact about you. I thought about learning to sing opera in my late teens. I love boxing and have taken lessons. I would love to someday compete in an amateur bout for boxing
- Why do you think guests should dine at Berret’s? Berret’s is both always the same and always different. We have two different dining options and seasonal menus. We have management who are passionate about food, and kitchen staff that go up and beyond expectations and service with attention to detail. Berret’s has a charm that can only be explained if you experience it!