Featured Chef May 1, 2014

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Meet the city's best chefs


Michael Shikany

Owner + Chef

“Cooking for me is an art: a plate is my canvas, a knife is my brush, and food is my paint.”  - Michael Shikany

Awards & Accolades

Wine Spectator Award of Excellence, 2007

Miami New Times Best in Service, 2006

Wine Spectator Award of Excellence, 2006

Wine Spectator Award of Excellence, 2005

Five Star Diamond Award for Excellence in Service, 2005

AOL City Search Highly Recommended, 2005

Wine Spectator Award of Excellence , 2004

Gourmet Magazine’s “America’s Top Tables”, 2004

Florida Trend “Top Tables” and
“Top 20 Restaurants”, 2004

Miami Herald “Exceptional” Rating, 2004

Zagat “Top 10 Best List”, 2004

Zagat “Top Food Ranking, 2003

Miami Herald “Top Dining Spots in South Florida”, 2003

Miami Herald “Exceptional” Rating, 2003

Florida Trend “250 Top Restaurants for Dade, Broward, and Palm Beach”, 2002

Zagat “Top 20 Food Ranking, 2002

Miami New Times “Best Caribbean Restaurant”, 2002

Chefs > Michael Shikany

Video Episodes 2

Interview with Michael Shikany

Interview with Michael Shikany • Video

Michael Shikany’s appreciation for food is more intricate than the average chef, find out what to expect from the recently opened SHIKANY.

Michael Shikany's Beef Tartare

Michael Shikany's Beef Tartare • Video

Want the secret to Michael Shikany's favorite dish on the new SHIKANY menu? Watch this video as Shikany demonstrates how to make a flavorful

Chef Recipes 4

Grouper Cheeks

Grouper Cheeks • Recipe

These tender, sweet and buttery little morsels are considered to be quite a delicacy. See how Chef Shikany creates this dish and tempts your

Jerk Rubbed Foie Gras

Jerk Rubbed Foie Gras • Recipe

Try Chef Shikany's indulgent Jerk Rubbed Hudson Foie Gras with Cinnamon Brioche French Toast, Prisonar Pear Maple Reduction, and Micro green

Brisket Spring Rolls

Brisket Spring Rolls • Recipe

For a little twist on your everyday spring roll try Chef Michael Shikany's Gingembre Coconut Milk Braised Brisket Spring Rolls.

Foie Terrine

Foie Terrine • Recipe

Put a little French twist on your holiday feast with Chef Shikany's Foie Terrine, which highlights the intense flavor and rich texture to th


Michael Shikany

Owner + Chef

SHIKANY Wynwood, Executive Chef & Proprietor

Behind every great kitchen is a talented chef; and at SHIKANY, there is Executive Chef and Owner, Michael Shikany. In the early months of 2014, after years of hard work, Shikany will unveil his 4,000-square-foot master piece, a totally transformed experiential kitchen located in Miami’s Wynwood.

Shikany’s appreciation for food is more intricate than the average chef and it is layered in its approach. Holding a Bachelor of Arts in Business Administration from George Washington University, he admits to having a small infatuation with the complex – though seemingly straight forward – relationship that people share with food. His enthusiasm stems from the ability to transform something as simple as a few ingredients into a business.

“Depending on where you are geographically and emotionally, peoples’ relationship with food change,” said Shikany. As a Miami native, he found the city’s dining scene to be fueled by the vibrant colors, rich culture and tropical influences. As such, Shikany began his formal teaching at the epicenter of all things “South Beach,” SUSHI SAMBA dromo.

Knowledge is power, and so Shikany moved on to other opportunities to round out his resume. During his four years spent at Cindy Hutson’s Ortanique on the Mile in Coral Gables, he dabbled in both front-of-the-house and back-of-the-house operations, ranging from Special Events Manager to the General Manager and Wine Director for the company.

“There has always been a deep divide between what happens in the kitchen and what happens on the floor of a restaurant,” says Shikany, who believes the proverbial swinging door works better when it goes both ways. He believes that harmony and balance between the floor and the kitchen create a heightened experience for guests. When Shikany joined forces with Peruvian chef, Jean Paul Desmaison, to open La Cofradia, he looked to achieve just that.

The restaurant was acknowledged for his personally crafted, award-winning boutique wine list with the Wine Spectator Award of Excellence (2007), but Shikany wanted more. So in 2009, he took all of his experiences and launched

SHIKANY, an innovative hybrid of catering, consulting, interactive cooking and dining experiences. This successful venture was the beginning of the SHIKANY brand that exists today. In 2014, the brand will expand further with the opening of SHIKANY; a composition book of all his best learning’s scripted.

SHIKANY will be the grand muse for Shikany’s inspiration gathered from his healthy resume of hands-on-experience provided through international travels and stagés at some of country’s most prestigious dining institutions including L’Ecole, Le Bernardin, Babbo, Tao and Gramercy Tavern.

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