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Local 360 is looking for a new executive chef after pink-slipping Mike Robertshaw on Saturday night.

Robertshaw, profiled last week in a Grillaxin column ,

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Chef Mikey Out at Local 360

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Local 360 is looking for a new executive chef after pink-slipping Mike Robertshaw on Saturday night.

Robertshaw, profiled last week in a Grillaxin column, served as the Belltown restaurant's opening chef. He previously cooked at Zoe, Union and Quinn's, and helped open such Seattle mainstays as Big Mario's New York Style Pizza, Toulouse Petit, Where Ya At Matt, Bastille, and La Bête.

The termination left Robertshaw "taken aback," he says.

"The general manager didn't really care for me too much," he says. "At the end of an extremely busy night, 11 o'clock, he said we were going to part ways."

According to Robertshaw, he was fired for using coarse language in the kitchen.

"I'm from Boston, I can't help it," he says. "In a very high stress kitchen, I'm doing the best I know how. I'm certainly a large man, I know my voice can travel, but I don't go in the dining room throwing around profanities. It was personal: They don't have anyone to fill the role."

A Local 360 publicist refused to elaborate on the job posting, which solicits an "executive chef able to write, cost and execute their own menu while being hands on with day-to-day operations." The requirements emphasize "team building," "building morale" and experience with butchery and pastry.

"At this point, we have no comment," Emily Taibl e-mails.

Local 360 opened last year under Robertshaw, who is tremendously proud of what he accomplished in a neighborhood more frequently associated with drinking than dining.

"Just being able to bring business back to Belltown, to look out and see a busy night on a Tuesday," he says when asked what he considers the highlight of his tenure at the restaurant. "I had so many personal highlights of people saying 'I eat all over the city, and I come here.'"

Plans are already underway for Robertshaw's next venture.

"A friend of mine and I are going to open a place by August," he says. "He wasn't moving so fast, but we're about to place it into overdrive."

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