About us

Au Gratin is creamy cheesy goodness bringing warmth and a smile. Chef Mike Denk and his wife Alexandra renovated the space to include a complete professional kitchen and cozy dining room. Featuring a scratch-made menu inspired by a love of cheese, Mike is committed to providing healthy/plant-based options of favorite comfort foods.

Chef Mike Denk began his culinary journey in the suburbs of Chicago helping his Italian Nani make Sunday sauce and slipping extra meatballs. After college, recognizing his talent and passion for food, Mike's Nani gifted him some cooking classes for a graduation present and the rest was history. Mike graduated with a degree in Culinary Arts from Kendall College and worked at Le Lan under Chef Bill Kim in Chicago before moving on to New York's Michelin starred Café Boulud. Working for Dinex Group for five years under Daniel Boulud, Mike honed his skills under Chef Gavin Kaysen. Mike then helped launch Bar Boulud in the Mandarin Oriental Boston as Sous Chef under Chef Aaron Chambers. After a stint at The Ginger Man as Executive Chef, Mike became Chef de Cuisine at Bar Boulud, delivering menus blending French and New England culinary sensibilities.

In 2019 looking to balance family time, Mike and Alexandra purchased Boston Hot Dog Company, adding a creative spin on a well-loved eatery in historic downtown Salem. Boston Hot Dog was a fantastic ride, but Mike wished to return to his classically trained French techniques, and Au Gratin was born.

Au Gratin's menu has one of Mike's favorite childhood comfort foods, Italian Penicillin, which is Nani's own chicken soup recipe. Mike made this soup for his future wife when they were first dating, and she had a cold - it was love at first taste. Mike brings love to every dish.