Shift Change

What’s Next for Former Local 360 Chef Mikey Robertshaw?

The ousted chef has bittersweet feeling about his departure, and a potential new plan in the works.

By Allecia Vermillion March 1, 2012

Mikey Robertshaw, photographed shortly after the opening of Local 360. Photo: Lucas Anderson.

A Craigslist posting seeking a new executive chef for Local 360 earlier this week raised some eyebrows around the office, since executive chef Mikey Robertshaw has been running the show since the hyperlocal restaurant opened in January 2011.

A few queries to Local 360 haven’t been returned, but per Seattle Weekly critic Hanna Raskin, Robertshaw’s departure wasn’t his choice, and was reportedly the result of some overly loud profanity. This afternoon Robertshaw described his departure as bittersweet. “I put my heart and soul into that place and I’m sad to see it go,” he says. “I certainly wish Local 360 the best; it’s still my entire crew over there that I’ve hired and trained and developed.”

This has been quite a week for public firings, and quite frankly, writing about them feels squicky and rather depressing. So what’s next for the chef whose resume includes Toulouse Petit, Bastille, La Bête, Union and Restaurant Zoe? Robertshaw says he plans to do some odd cooking jobs (this past Sunday he was on board the Where Ya At Matt truck helping prepare the fare for owner Matthew Lewis’s inaugural gospel brunch (he cooked with Lewis, a fellow Toulouse alum, in the truck’s early days).

Robertshaw is also decently sure that he is going to join forces with a friend who has an unnamed restaurant project in the works. “It’s a great project and I want to be a part of it,” he says. “It’s just a little ways out.”

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