Local restaurateur and chef Michael Wiley never imagined himself in the trenches of a kitchen, but always dreamed of owning a restaurant. He got his wish in 2017 when he opened Wiley's Downtown Bistro in Spokane, but was unexpectedly thrown into his role as chef.
"For me, my focus was always in front of house, and it was that way until I started my own restaurant, and then I became a chef by accident," Wiley says.
His first foray in the food industry was washing dishes at the Spaghetti Factory in 1994. He then bused tables at the Spokane Club, where he worked for nine years and was eventually promoted to lead server, then to wine steward. It was also where he first had the opportunity to cook for a guest, running a tableside flambé cart.
"It was so much fun, and it was like you had to be really good at it because everyone's watching you right there in the middle of the dining room," he recalls.
Wiley's mentor through it all was Will Barron Jr., the Spokane Club's maitre d' who'd worked there for over 40 years.
But when Wiley finally opened his own bistro, the chef he initially hired didn't work out. He was going to search for another chef, but his staff convinced him that he should fill the role instead after his experience working alongside them in the kitchen. With that support, he wasn't afraid to take them up on the idea.
When curating his menus, Wiley aims to include high-quality ingredients and fewer menu items to avoid overwhelming guests, and also to make sure there's something for every palate.
Among the menu's highlights are Wiley's beef Wellington, which uses top sirloin for a richer flavor. A seasonal favorite is fresh halibut, while bestselling appetizers are the ahi tower with yellowfin sashimi and the "love bun," a fresh boule loaf with cheesy garlic goodness.
Wiley carries his motto of "hearts wide open" beyond the kitchen and into the community. He's worked with the nonprofit Big Table, cooking for their special events, as well as numerous other dinner fundraisers for wildfire relief and to support fellow food industry workers.
Wiley thinks like a restaurateur even while cooking, aiming for guest satisfaction and not necessarily focusing on a personal passion.
"When we think about cooking, we apply this sense of glamour to it, you know, because it's something that's meaningful for us. Like we get to eat this food, so it must be made of love," he says. "It's never been about what I love. It's been about, 'What does my guest love?'"
2nd PLACE: Chad White, Trail Feast
3rd PLACE: Tony Brown, Ruins
NORTH IDAHO'S BEST: Adam Hegsted, Eat Good Group
