About Oseyo Executive Chef Mike Diaz:

A native Texan from El Paso, Mike Diaz began cooking at a young age, but his passion and curiosity ultimately brought Mike to Austin to pursue his culinary career. In 2005 Mike graduated from Texas Culinary Academy/Le Cordon Bleu, and has been a veteran of the Austin restaurant scene for over fifteen years.

Mike began his long tenure with McGuire Moorman Hospitality in 2008 when the group was still in its infancy. Working his way through their restaurants over the years, Mike’s drive and determination helped grow him from chef de partie to sous chef, and eventually the opening Chef de Cuisine of Elizabeth Street Cafe. Ultimately becoming MMH’s Corporate Executive Sous Chef, Mike was responsible for overseeing multiple restaurants including June’s, Perla’s, Clark’s, Jeffrey’s, Elizabeth St. Cafe, and Lamberts. It was during this 8-year tenure that Mike honed his skills, developed his creative voice, and truly came into his own as a chef. Mike was also on the opening team of numerous restaurants around Austin, including Bufalina Due, Dai Due Taqueria, as well as James Beard Nominated Olamaie.

In late 2018 Mike joined Lynn Miller as Executive Chef to help open Oseyo, a modern Korean restaurant. Rooted in the tradition of banchan and Korean home cooking, Oseyo draws from Lynn’s childhood memories coupled with Mike’s extensive culinary background. Oseyo delivers a cuisine that is a feast for the senses, food that sparks memories but surprises you with modern nuances.