Chef Michael Jenkins is a celebrated culinary talent whose journey from "the worst intern ever" to executive chef exemplifies dedication, precision, and the transformative power of mentorship. Best known for his work at Butter Restaurant in New York City, where he has served as executive chef under the tutelage of Food Network star Alexandra Guarnaschelli, Jenkins has built a career defined by competitive excellence and modern American cooking rooted in regional influences.
Born in Philadelphia and raised in Edmond, Oklahoma, Michael grew up developing a love of American food through family connections in New Orleans, Nashville, and New York. His passion for cooking began as a teenage athlete preparing healthy meals for himself, later fueled by reading Anthony Bourdain's Kitchen Confidential. His love for food led him to New York City in 2004, where he pursued formal training at the Institute of Culinary Education, earning dual diplomas in Culinary Arts and Restaurant & Culinary Management.
Prior to graduating, Michael secured an externship at Butter Restaurant under Chef Alexandra Guarnaschelli—who famously called him "the worst intern she ever had." Taking Daniel Boulud's advice to "make yourself useful" to heart, Jenkins came in on his days off to master techniques, eventually earning Guarnaschelli's trust and working his way up to Chef de Cuisine. His rigorous training in her kitchen, particularly three years spent perfecting precise appetizers in the pantry, would prove foundational for his later competitive success.
Michael's television career took off when he competed on Food Network's Chopped in 2010—winning the championship just three years into his tenure at Butter. His impressive competition record includes victories on Chopped and Cutthroat Kitchen, a finalist spot on Beat Bobby Flay, and a remarkable 4-1 record across five episodes of Iron Chef America. He's also a two-time winner of The South Beach Food & Wine Festival's Burger Bash competition. Through the years, Jenkins has participated in Food Network productions including Best Thing I Ever Made, Chefography, and more recently has moved to the other side of the table as a judge on Beat Bobby Flay and the Worst Cooks in America Season 27 finale. He has also competed on Bobby's Triple Threat. Additionally, Michael has been a featured contributor to the books Street Eats, Crossing Borders, and Savor by food photographer Alan "Battman" Batt, and has appeared in Martha Stewart Magazine.
When the pandemic hit New York, Michael took on the role of executive chef at Lola Taverna in Soho, leading the restaurant to Michelin Plate recognition. He currently serves as executive chef at Butter Restaurant, returning to the place where his culinary journey began and continuing to create memorable dining experiences rooted in modern American cuisine.
Beyond his television appearances and competitive accolades, Jenkins is known for his work ethic, respect for culinary tradition, and commitment to mentoring the next generation of chefs. He remains passionate about the fast-paced, creative environments of restaurant kitchens and believes in making the most of every opportunity rather than jumping from kitchen to kitchen. Chef Michael Jenkins continues to inspire through his culinary skill, unwavering dedication, and ability to transform precision and discipline into exceptional food.
