A respected chef who competed against top local chefs to win last year’s Chef vs Chef Throw Down Series in Delray Beach. Strine has also competed in Cochon 555, the national, invitation-only, snout-to-tail pork competition.
Strine was recently transitioned to Buccan from sister restaurant Grato. Before becoming Executive Chef at Grato in August 2016 he was the Executive Sous Chef at Café Boulud. Prior to Café Boulud, Strine was chef at his own restaurant, Mick’s New American Bistro in Frederick, Md.
Strine comes from a strong, creative kitchen. Most recently at Boulud, Strine worked under the direction of executive chef Rick Mace who takes a storyteller’s approach to food. Mace’s sense of adventure earned him "Best Chef" status in The Post’s 2015 Critic’s Choice Awards.