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Mike Brucklier

I was born and raised in Buffalo, NY in a family that believed that great food and home cooked meals were an essential part of daily life and family. My first experience in the restaurant business was at the age of 15 as a dishwasher in a local fine dining Italian restaurant.  I knew then, my future was going to be spent working with amazing food and service.

After attending the University of Tennessee, I have been extremely lucky to work for some extraordinary hospitality companies such as; Houston’s Restaurants, The Lyons Group of Boston and Peet’s Coffee & Tea. Working with these great companies has allowed me to open restaurants from LA to NY to Boston as a Manager, Chef and Director of Operations.

Most recently, I was a member of the team at Tatte Bakery & Café. Being a part of this incredible team at Flour reminds me daily why I love what I do. When I am not at Flour, you can find me riding my bike, cheering on my Tennessee Volunteers or walking around Boston with my wife, our daughter Charley and our labradoodle Fig!