Bay City native takes over the kitchen reins at Ciao!

Source: Bay City Times
Mike Stickler has found his way home. After 16 years in Sarasota, Fla., the Bay City native has traded in sunny skies and warm beaches for an arctic chill and mounds of snow - and a chance to be head chef at one of Bay City 's newest eateries.

Stickler took over the kitchen reins at Ciao! in December when the restaurant opened its doors in the Bay City Mall.

A grand opening is planned from 5 to 9 p.m. Tuesday. Curtis May performs from 6 to 9 p.m., there are also food and wine specials, and hourly drawings for a gourmet gift baskets.

Although the restaurant was originally planned to be an Italian chain operation, owner Diana Hadad decided she wanted to go in a different direction and Ciao! was born.

"She wanted to give it a more personal touch," said Stickler. "We wanted more fresh products and eventually add retail space in the front. The restaurant formed its own identity after that. It is more of a fine dining establishment."

As for Stickler, he couldn't be happier. Overseeing a staff of 10 kitchen personnel and 15 wait staff members, Stickler's day begins at 8:30 a.m. and usually runs to 7 p.m. Assisting Sticker during the day is sous chef Craig Johnston of Midland. Both have been in the restaurant business eight years.

"We crank on all the machines and go through a check list of what we will need for the day," he said. "We also get our soups and sauces going."

By 11 a.m., when the doors open, Stickler and his staff are ready for whoever comes in. "We quality-check the food and put the food orders together," he said. "There is lots of prep time, since it's all fresh."

Stickler says the goal of the restaurant is to have food out of the kitchen in 15 minutes or less.

The rest of the morning is spent on the business end of things. He says he's meeting with business people to get a catering business going through the restaurant. He also comes up with the daily specials and puts menus together.

He even manages to do some cooking for the lunch crowd, before his 3 p.m. meeting with food vendors. He says his signature dish is Ravioli Duo, a combination of portabella mushroom stuffed ravioli and smoked cheese ravioli served in a broth-like butter sauce.

"I like the combination of flavors in this recipe," he said. Johnston likes to take the arty approach to his dishes.

"I like to be creative, have lots of color happening," he said. "I use texture, garnish and height and try to implement all these things and make it look like a work of art."

When he's not cooking or attending meetings, Stickler ventures into the dining room to chat with the customers.

"I like to talk to the diners," he said. "It shows the restaurant cares when the chef is out there."

Sticker says he not only wants the customers to leave happy, but with a take-out box of food as well, which accounts for the large portions served at the restaurant.

Although the portions are big, prices are reasonable. Appetizers are around $4.95, and the priciest item on the menu is Steak Orenganta for $15.95.

Stickler says the menu will change every six months, allowing for seasonal items to be used in the summer. Also coming up are wine classes in February. Patrons will be paring up wines with entrees. Then he decided to go into the food business full time. He came to Ciao! from Kathleen's at Apple Mountain, Freeland, where he was sous chef. He's also worked at the Bay City County Club. Stickler, a member of the American Culinary Federation, is taking classes now through them to become at certified executive chef.

Johnston is a graduate of Johnson & Wales University, a culinary school in Norfolk, Va. He worked at The Trellis in Williamsburg, Va., before returning to the area to work at 101 Main St., Midland.

The restaurant is open from 11 a.m. to 9 p.m. Monday through Thursday, 11 a.m. to 10 p.m. Saturday, and 11 a.m. to 7 p.m. Sunday.
Source: Bay City Times