Meet Chef Michael Defonzo, our Executive Chef at P.J. Clarke’s. Jersey-born, Long Island-raised, for close to two decades, Chef Mike’s home away from home has been the kitchen at P.J. Clarke’s.
By age seven, lil’ Mike was sneaking off to make things without supervision – he even tried his hand at barbecuing and lit his hair on fire. He dreamed of being a history teacher but was always drawn to cooking.
Chef Mike’s deep-rooted love for history is a constant companion in his culinary journey. Whether in a food class or a casual conversation, he always brings a historical perspective to the table.
His favorite PJs dish to prepare is the iconic Cadillac Burger (the name given to our bacon cheeseburger in 1958 after Nat King Cole proclaimed it the Cadillac of Burgers). When he is not at the griddle, he works the Raw Bar, which allows him to indulge in his passion for oysters and other seafood.
Sparked by his favorite book ‘The Big Oyster: History on the Half Shell’ by Mark Kurlansky, a vivid story of oysters in New York City, Mike’s love and knowledge of oysters runs deep. Shucking also allows him to share stories and interact with guests, a part of his job that he values greatly.
For Chef Mike, the most thrilling part of being a chef is the unpredictability. He believes that if anything is too planned, it’s not interesting. The real excitement lies in the read-and-react moments, whether engaging with guests or handling a kitchen situation.
At P.J. Clarke’s, you never know what will happen or who may be seated at the table next to you, but you can always count on a warm welcome from Mike and his crew. As his favorite saying goes, “The answer’s always ‘Yes!’ Now what’s the question?!”
