Wednesday, February 3, 2010, Myrtle Beach - After talking to Mike McKinnon for a while, you might think he has butter running through his veins.

 

Mike’s favorite activity is making sauces in the kitchen of the Cypress Room, the oceanfront restaurant in the Island Vista resort at 6000 N. Ocean Blvd. in Myrtle Beach. This is Chef McKinnon’s second stint there as Executive Chef; he held the same position in 1988 when the property was known as the Sea Island Inn.

 

Chef Mike started out working in kitchens at the age of 12 at his father’s restaurant, Kings 17, which was on Kings Highway in downtown Myrtle Beach. There he washed dishes and quickly moved up to prepping and cooking alongside his Dad. The foundation for his career was established working with his father, and that is when Mike realized his destiny. Through the support of his parents and wife, he stayed focused and realized his dream.

 

Mike earned his Culinary Arts degree at Horry-Georgetown Technical College and continued with more hands-on experience at various restaurants like the Grande Dunes Ocean Club and the Carriage House Club at Litchfield Plantation.

 

In addition to making sauces Chef Mike enjoys baking. He does the entire restaurant’s baking himself, including the bread served with meals. The chef monitors current culinary trends and constantly perfects his dishes. His French-inspired style features simple techniques with dynamic presentations.

 

One of the unique features of the Cypress Room menu is the “By Your Design” page that allows guests to create their own made-to-order plates. They may choose the entrée and how it is cooked, and select from the chef’s seven special sauces and 10 unique side dishes. By Your Design also include a special Savory Passing Dish of the Evening. It sounds like a lot of food, but the portions are just right to allow a little room for one of Chef Mike’s fabulous desserts or cocktails.

 

Chef McKinnon’s goal is to provide a memorable dining experience at the Island Vista, whether you’re a guest in the Cypress Room for breakfast or dinner, or attending a wedding or banquet in their ballroom.

He is content with his current position, but says in 10 years he sees himself operating his own restaurant, perhaps in the Napa Valley of California. The wines he prefers are German Rieslings, and California Cabernets and Merlots.

 

Soon Chef McKinnon will demonstrate his competition skills when he participates in an Iron Chef-style Food Fight on May 23 at the Marina Inn at Grande Dunes as part of the Coastal Uncorked Grande Gala.

 

Mike and his wife have three children and what free time he has is spent improving his golf and tennis, along with other outdoor sports, plus reading cookbooks.