Mike Mulcahy

Chef & Restaurateur, Big Feast

Mike Mulcahy’s passion for the culinary arts began at a very early age. From learning basic recipes in a grade eight foods class to making pizzas at his first restaurant job at age 16, Mike knew he would carve out a path as a professional chef.

After spending 8 years working both in several restaurant chains and independent kitchens, Mike joined the Milestones restaurant group in early 1994. He would spend the next 13 years working in multiple locations as Chef before moving to Toronto to oversee his growth as Regional Executive Chef. During this time, Mike was able to gain invaluable experience traveling to multiple cities and working with other Chefs to create items for a national restaurant chain. With his two sons born in Toronto, and the desire to be closer to his mom in BC, it was time to head back west to start the next chapter.

Opening Big Feast Bistro & Catering in March of 2010, shortly after the birth of his third child, Mike was driven to find more success with a new brand. Focusing on local foods, gluten-free, and vegan options in Maple Ridge was a big risk but has proven to pay off. Big Feast quickly became a very successful catering option for the growing population of the Fraser Valley, but eventually with the success and demands of the award-winning bistro his team became too busy to continue the catering division out of the very small kitchen.

While waiting for the second Big Feast to open in the fourth quarter of 2019, Mike executed his vision for another successful brand with Big Smoke Alehouse, a restaurant with focus on local craft beer, premium original burgers, and great southern BBQ. At only 200 yards apart in downtown Maple Ridge, both Big Feast Bistro and Big Smoke Alehouse continue to be a mainstay in the local culinary scene.

From opening over 25 restaurants to becoming proprietor to his own three restaurants, Mike has proven his success in the hospitality industry. Mike’s tenacious spirit encourages his teams to produce quality, fresh food and ensure a great experience every time a guest walks in through the front door.

Mike Mulcahy’s passion for the culinary arts began at a very early age. From learning basic recipes in a grade eight foods class to making pizzas at his first restaurant job at age 16, Mike knew he would carve out a path as a professional chef.

After spending 8 years working both in several restaurant chains and independent kitchens, Mike joined the Milestones restaurant group in early 1994. He would spend the next 13 years working in multiple locations as Chef before moving to Toronto to oversee his growth as Regional Executive Chef. During this time, Mike was able to gain invaluable experience traveling to multiple cities and working with other Chefs to create items for a national restaurant chain. With his two sons born in Toronto, and the desire to be closer to his mom in BC, it was time to head back west to start the next chapter.

Opening Big Feast Bistro & Catering in March of 2010, shortly after the birth of his third child, Mike was driven to find more success with a new brand. Focusing on local foods, gluten-free, and vegan options in Maple Ridge was a big risk but has proven to pay off. Big Feast quickly became a very successful catering option for the growing population of the Fraser Valley, but eventually with the success and demands of the award-winning bistro his team became too busy to continue the catering division out of the very small kitchen.

While waiting for the second Big Feast to open in the fourth quarter of 2019, Mike executed his vision for another successful brand with Big Smoke Alehouse, a restaurant with focus on local craft beer, premium original burgers, and great southern BBQ. At only 200 yards apart in downtown Maple Ridge, both Big Feast Bistro and Big Smoke Alehouse continue to be a mainstay in the local culinary scene.

From opening over 25 restaurants to becoming proprietor to his own three restaurants, Mike has proven his success in the hospitality industry. Mike’s tenacious spirit encourages his teams to produce quality, fresh food and ensure a great experience every time a guest walks in through the front door.