Our Chef

Executive Chef Michael Cowan Meet the Chef: Mike Cowan
on Stress, Golf and oh, yeah…cooking!

At 26 years, Mike Cowan is certainly the youngest Chef to take the reigns of a Lowrey Group establishment. What Mike lacks in “years” of experience, however, he makes up for ten-fold in talent and self-confidence. A bit cocky? Perhaps. But it takes a certain amount of bravado to engage the kitchen of a well-known restaurant and take it to the next level- without losing all the features which have kept it in business for the past 19 years. 

I arranged to meet Mike at the Boathouse for our interview. The sun was glimmering off the Intra-coastal Waterway and the dock was busy with captains readying their boats for a day of chasing “the big one”. Mike met me outside with several of his new creations. After sampling several new entrees on the spring menu, I got down to the business of finding out what inspires this up and coming culinary star. 

Maggie - “Why is food your passion?”
Mike (laughing) - “I’m passionate about the creativity and stress that goes on in a kitchen.”

Maggie - “So you work well under pressure…”
Mike - “I would like to think so. I guess you would have to ask my co-workers!”

Maggie - “Any outside influences push you in the direction of this stressful, creative occupation?”
Mike - “My grandmother. I’d have to say she was an expert in the field of polish cooking. Made the best pirogis I’ve ever tasted.”

Maggie - “So you’re polish. So many jokes come to mind…”
Mike - “I’m sure I’ve heard them all. Yes, my ancestors were from Poland. I’m actually from Ohio.”

Maggie - “Did you go to culinary school?”
Mike - “Yes. I graduated from Pennsylvania Culinary in 2001. It’s now known as Le Cordon Bleu. Great school.”

Maggie - “So, as someone fresh out of school, what do you bring to the table, no pun intended, at the Boathouse?”
Mike - “The Lowrey Group theme for 2006 is Innovation. By definition that means “the act or process of inventing or introducing something new”. Being young feeds that originality. You look at things differently. I’ve come into things with no preconceived ideas of “how we’ve always done it in the past”. My ideas are fresh and exciting.”

Maggie - “Your Fiesta Burger was fresh and exciting.”
Mike - “Thanks.”

Maggie - “In your opinion, what is the biggest draw of the Boathouse?”
Mike - “It’s a fun place. It really caters to everyone. Beautiful view with outside dining, family oriented, reasonably priced. We have so many regulars that come several times a week. And a few boat captains that come several times a day!”

Maggie - “Do those boat captains come in and sell you fish right of the boat?”
Mike - “All the time.”

Maggie - “Will you prepare fish that has been caught by visitors after a day out on the water?”
Mike - “Of course. We’ll cook it to order with their choice of the sides we have on our menu. Happens all the time - especially in the late spring when the cobia is running.”

Maggie - “Do you fish?”
Mike - “Sometimes. What I really enjoy is golfing. If I’m not working - I’m golfing.”

Maggie - “Just took up golfing myself. Fantastically aggravating sport and yet, when things go right, it’s somehow all worth it. What’s your favorite course on the Island?”
Mike - “The Belfair Country Club Course. Hands down.”

Maggie - “So you like to golf. After a challenging night of cooking for 600 people, how do you like to unwind?”
Mike - “Sportcenter and good stiff bourbon.”

Maggie - “Routing for anyone in particular during all this “March Madness?”
Mike - “Go Duke.”

Maggie - “What music are you listening to in your car right now?”
Mike - “Led Zeppelin and Eminem. A little bit of old and a little bit of new.”

Maggie - “Now that’s innovation for you!”