Chamberlains of London – Beyoncé is not just a global icon in music and fashion but also a name closely tied to refined taste and conscious living. For over a decade, Chef Mike Shand played a key role in shaping the culinary world behind the scenes of her tours and private life. His signature dish, Love Baked Wings, became a staple on tour starting in 2008, delivering both flavor and wellness to the crew. This recipe grew into a food brand with two locations in Los Angeles and plans for nationwide expansion. Beyond just wings, the entire philosophy behind Mike’s cooking aligns with the values Beyoncé publicly supports—quality, balance, and intention. Chef Mike’s impact was not only felt backstage but also on dinner tables across the country. With a background rooted in farm-to-table living and international training, he became more than just a chef. He became a trusted figure in Beyoncé’s wellness circle and a culinary voice for clean eating.
Chef Mike Shand’s work with Beyoncé shaped a massive part of his culinary journey. It was during the 2008 tour that his signature dish Love Baked Wings was first introduced. The crispy, flavorful wings quickly became a favorite among tour staff and performers. Over the next ten years, this dish followed Beyoncé on the road, becoming a backstage legend. The wings were more than just food—they became part of the experience. Mike’s passion for creating meals that were organic, preservative-free, and ethically sourced fit perfectly with Beyoncé’s growing focus on wellness. Whether preparing food for her vegan challenges or designing full-course meals, he prioritized quality ingredients and thoughtful preparation. His ability to merge taste with nutrition gave Beyoncé and her team confidence that health and indulgence could coexist. Today, Love Baked Wings is more than a recipe. It is a growing brand built on the values Beyoncé and Mike brought to every meal shared on tour.
Chef Mike’s journey began far from the red carpets and private jets. Raised on a farm in Christchurch, New Zealand, he learned the importance of real ingredients at an early age. Days spent harvesting vegetables and evenings watching his mother cook gave him a foundational respect for nature’s bounty. His culinary training started in 1999 under acclaimed Welsh Chef Michael James. While working in fine dining, Mike also earned his degree and traveled the world seeking food knowledge. This intense path of learning led him to the global stage. His farm background remained a powerful influence, guiding his dedication to organic and sustainably sourced ingredients. Mike believes food should nourish both body and spirit. This belief helped him stand out and eventually brought him into elite circles. His story is a testament to how dedication, cultural curiosity, and ethical food practices can build a career that bridges local roots with global impact.
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Chef Mike has expanded beyond Beyoncé’s kitchen into his own business empire. His flagship restaurant Love Baked Wings now operates in Hollywood and Downtown Los Angeles. The menu includes gluten-free treats, vegan options like ChickPea Wings, and fresh baked cookies for guests with different dietary needs. In New Zealand, he launched Ha Poke, a fish-focused concept that emphasizes ethical sourcing and flavor balance. These ventures reflect his mission to make conscious eating mainstream. Mike ensures that diners not only enjoy their food but also understand its origin. He works closely with farmers, suppliers, and his team to maintain strict quality standards. Whether preparing meals for celebrities or everyday families, the same level of care goes into every bite. Chef Mike proves that flavor and ethics do not have to compete. His restaurants reflect years of experience, a deep respect for ingredients, and a desire to influence how people think about what they eat every day.
Chef Mike’s influence goes far beyond restaurant walls and tour kitchens. When he is not cooking for the Carters or developing new menu items, he travels the world exploring food culture and seeking inspiration. He founded Elite Private Chefs, a placement agency for connecting top chefs with high-profile clients. His passion for nutrition also drives him to educate others about the impact of food on daily life. Mike speaks at events, offers consultations, and supports youth outreach programs aimed at improving food literacy. He believes in making food accessible, meaningful, and empowering. While fame and success have followed him, Mike remains focused on the real mission—to use food as a force for good. He continues to inspire chefs, health-conscious diners, and young people to see cooking not as a task but as a powerful way to nourish mind and body. His legacy is being built not only through flavor but through purpose.
