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Mike Rochester

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From Chef Mike:

I was born and raised in Jacksonville, Florida, and am a graduate of the prestigious Culinary Institute of America, class of 1994. I have worked as a kitchen manager at several restaurants, been sous chef at Terrible’s Casino in St. Joseph, Missouri, and executive chef at the Ramada Convention Center in Topeka, Kansas. Due to dietary concerns in my family, I have learned to cook for many types of dietary restrictions, including vegetarian, diabetic, gluten-free, dairy-free and low-carb. I am excited for the opportunity to serve the great Hy-Vee customers and hope we can expand our culinary horizons together.

Chef Mike's hours:   Monday, Tuesday, Friday and Saturday - 10 a.m. to 8 p.m.