UPDATE: Check out our Pop Up Schedule below as we prepare for Opening Day, and don’t forget to visit our website for menu information and our terms of use for Twisted Kitchens Cafe!
General Manager
Mike brings more than two decades of hands-on restaurant management, culinary operations, and guest service experience to Twisted Kitchens, a dynamic bakery and cafe. With a background that includes roles as Executive Chef, General Manager, Kitchen Supervisor, Corporate Trainer, and Culinary Manager, he has built his career around great food, strong teams, and smooth day-to-day operations.
Throughout his career, Mike has effectively led kitchen and front-of-house teams, created and executed diverse menus, managed food quality, costs, and inventory, coordinated catering and private events, developed vendor relationships, and maintained high standards for cleanliness and guest satisfaction. His extensive experience spans independent restaurants, country club dining, hotel food service, and high-volume restaurant brands.
As General Manager of Twisted Kitchens, Mike oversees daily operations, menu execution, team development, customer service, vendor coordination, and event planning. His approach blends practical restaurant management experience with a strong commitment to consistency, hospitality, and creating food that customers always want to come back for.
Formally trained in Culinary Arts and restaurant management, and certified in food safety, Mike ensures that Twisted Kitchens delivers a professional, welcoming, and high-quality experience from the kitchen to the customer.
Executive Chef
Ben brings more than a decade of culinary experience, kitchen leadership, and high-volume food service expertise to Twisted Kitchens, a renowned bakery and café. With a background that spans both fine dining and fast-paced restaurant environments, Ben has built his career around consistency, discipline, quality, and strong kitchen execution.
His extensive experience includes serving as Sous Chef and Kitchen Manager in establishments ranging from white-tablecloth dining to busy seasonal operations by the beach. Throughout his career, he has overseen daily kitchen operations, trained and supervised the culinary team, managed food ordering and inventory, coordinated with vendors, supported menu development, and maintained high standards for cleanliness, safety, presentation, and food quality.
As the Executive Chef of Twisted Kitchens, Ben leads the culinary direction of the business. He oversees menu execution, food quality, kitchen standards, prep systems, inventory control, and back-of-house operations. His approach to restaurant management is shaped by years in the kitchen, along with his military service, instilling discipline, reliability, teamwork, and calm under pressure into the heart of the operation.
Benjamin’s focus is simple: serve food that is consistent, well-executed, and memorable, while fostering a kitchen culture rooted in pride, professionalism, and a strong work ethic.
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