Chef Mike Lindsey's Key Ingredients To Success At Lillie Pearl

Forbes

14-07-2025

At Lillie Pearl in Richmond, VA, Chef Mike Lindsey offers more than just exceptional food—he serves a true sense of community as his most important dish. Lindsey Food Group
Today, we set the table for a deep-dive Q&A with Chef Mike Lindsey, the creative force behind Richmond, Virginia's acclaimed Lillie Pearl. Known for its fusion of Southern American and West African flavors, the restaurant has carved out a delectable niche in Richmond's thriving food scene. But behind the bold dishes and welcoming atmosphere lies the story of a chef whose passion for his craft is as inspiring as the meals he serves.
Born and raised in Eastern North Carolina, Chef Lindsey's culinary roots run as deep as the Southern traditions that shape his cuisine. Growing up in a family that spent much of their time together in the kitchen, Mike's love for cooking was nurtured early—especially while spending time alongside his Gullah Geechie grandparents, mother, and father. From southern classics to pit-smoking whole hog barbecue, Mike learned the value of tradition and togetherness through food. The family's true farm-to-table lifestyle—growing fresh fruits and vegetables, raising chickens, hogs, and cattle—instilled in Mike a lasting passion for fresh ingredients and an appreciation for how meals can tell a story, bring people together, and celebrate heritage.
Mike's professional path began with a line cook job at a scratch Italian restaurant in 1995. His drive and natural talent quickly saw him promoted to Head Chef within a year. Over the next four years, Mike honed his skills further and moved on to a scratch upscale-casual restaurant, where he became adept at meat and fish butchering. His journey through prominent kitchens, including roles at Ruth's Chris and Capital Grille, deepened both his mastery and his unique perspective on food. As Executive Chef and Culinary Director for Eat Restaurant Partners in Richmond, Virginia, Mike created menus and led openings for popular concepts like Red Salt Chophouse & Sushi, Pizza and Beer of Richmond, Hot Chick, Fatty Smokes, and Wong's Tacos. His success in launching and supervising these restaurants set the stage for a new chapter: Lindsey Food Group.
Today, Mike is the Chef, Owner, and Founder of Lindsey Food Group, which features a portfolio of standout destinations. At the heart is Lillie Pearl, located in downtown Richmond and named in homage to his grandmother. Here, Mike continues to honor the flavors and traditions of his heritage from North and South Carolina, infusing each dish with warmth, soul, and his signature innovative flair. The restaurant group also includes Buttermilk and Honey, a fried chicken sandwich concept; Jubilee, with seasonal menus and craft cocktails; Bully Burger, a craft burger spot; ML Steak Modern Chophouse; Rams House sports bar; Farm + Oak; Kali Love; The Foundation; and Red Bird Social, each a testament to his wide-ranging vision and culinary expertise.Since opening in 2019, Lillie Pearl's mission has been clear in every thoughtful detail. The moment you walk in, you're welcomed into a dining experience that's warm, inviting, and unmistakably Southern—with a twist. Mike's menus are a seamless fusion of influences, from classic fried chicken and gumbo to inventive plates like Joloff rice-stuffed lobster tail. Each dish offers a story, nodding both to history and to Mike's talent for elevating traditional flavors into something exciting and new.
In this interview I invite you to dive even deeper into Chef Mike Lindsey's world. Together, we'll explore the inspiration behind his signature dishes, the challenges and triumphs of running multiple successful restaurants, and Mike's vision for the future of Richmond's culinary landscape. A Conversation with Chef Mike Lindsey
Is there a cap on how many successful restaurants Chef Lindsey will open? 11 so far! Lindsey Food Group
Noel Burgess: What was your first experience with food that you can remember?
Michael Lindsey: Cooking my first over-medium egg at just eight years old.
Burgess: How does your Gullah Geechee heritage influence your approach to Southern cuisine and your overall culinary philosophy?
Lindsey: My heritage shapes my use of rice, beans, and seafood—ingredients that are cornerstones of dishes like Hoppin' John and shrimp and grits. These elements are deeply tied to South Carolina's food traditions, and I feel a responsibility to preserve and share them with the guests who dine in my restaurants.
Burgess: What inspires you to blend your family's traditions with modern techniques in your dishes?
Lindsey: I aim to preserve these traditions while introducing them to today's dining styles. It's about finding the balance between honoring the past and innovating for modern palates.
Burgess: How has your upbringing in a true farm-to-table environment shaped your relationship with ingredients and cooking?
Lindsey: Growing up in that environment taught me to truly respect the animals and produce we relied on. I learned the importance of minimizing waste, preparing enough to feed the family, and even sharing with the community. Our neighborhood worked together to sustain one another, often trading items like pork, chicken, fruits, and vegetables.
Burgess: What role does storytelling play in your menu design and food presentation?
Lindsey: Storytelling influences everything—from the names of the dishes, like calling entrées 'supper' or desserts 'sweet tooth,' to keeping plating simple and approachable. This homey touch creates a connection to tradition.
Chef Mike Lindsey name Lillie Pearl after his grandmother Lindsey Food Group
Burgess: How do you use food as a medium to honor your relatives and connect with your roots?
Lindsey: I incorporate what I refer to as heirloom techniques—the ways my grandparents prepared their dishes. Whether I'm making collards like my grandma Hattie or reimagining grandma Lillie Pearl's smothered pork chops, I bring modern execution to their methods. This helps ensure those traditions and memories live on.
Burgess: Can you share the inspiration behind your signature dish at Lillie Pearl?
Lindsey: Our Obe Ata Braised Lamb Shank with Jollof Rice honors our West African heritage and the role enslaved Africans played in shaping Southern cuisine.
African and Southern American influencer are represented in the cuisine at Lillie Pearl in Richmond, VA Lindsey Food Group
Burgess: How do you infuse the flavors of your Gullah Geechee heritage into this dish?
Lindsey: Rice is a major component, and I layer spices with freshly sourced vegetables to complement the lamb's slow braise. This approach connects the dish to the heart of our heritage.
Burgess: What techniques or elements set your signature dish apart from similar offerings?
Lindsey: We prepare the Jollof rice to order, ensuring a fresh taste rather than batch-cooking it. This elevates the dish, giving it both a unique and refined presentation.
Burgess: How would you describe the experience you aim to create for guests who try your signature dish for the first time?
Lindsey: Many of our guests have never tried West African-inspired cuisine. This dish allows them to explore a new cultural experience while enjoying flavors that are both comforting and bold.
Burgess: Given the evolution of your culinary career, has the dish changed in any way over the years?
Lindsey: Originally, the dish included okra, but due to its divisiveness among diners, we transitioned to collard greens—a choice that resonates with more guests.
Burgess: What culinary trends most excite you right now and why?
Lindsey: I'm thrilled about cooking food that remains authentic to its cultural roots, especially Southern classics like BBQ. Authenticity excites me.
Burgess: How has social media influenced how you present your food and connect with your customers?
Lindsey: Social media is a game-changer. It's an essential tool for sharing our food and vision. Personally, I've learned new techniques and approaches through social platforms, which has helped grow our brand.
Burgess: What was your experience like transitioning from Executive Chef to Chef/Owner/Founder of Lindsey Food Group?
Lindsey: It was challenging! I needed to wear many hats and grow as a leader. This experience taught me that the role is bigger than me—it's about taking care of my team and fostering their success.
Burgess: For the record, how many restaurants do you have? Name them all.
Lindsey: We currently have eleven locations:
Lillie Pearl
Buttermilk and Honey (2)
ML Steak (2)
Farm + Oak
Frostings Bakery
Rams House
Kali Love
The Foundation
Red Bird Social
Burgess: Is there a cap on how many restaurants you want to own and operate? Or are you ready for franchising?
Lindsey: No cap! I want to keep growing and eventually franchise our Buttermilk and Honey fried chicken concept.
Burgess: How do you maintain consistent quality and creativity across multiple restaurant concepts?
Lindsey: We rely on strong upper management teams to oversee operations and ensure system and recipe adherence. I also make it a point to stay actively involved.
Burgess: What values or principles guide your management style as a leader in the culinary industry?
Lindsey: I lead with passion, empathy, and accountability. Respect is key, and I always strive to set an example for the team.
Burgess: How do you mentor and inspire your team of chefs across your various restaurants?
Lindsey: I set high expectations and cultivate a culture of constant development. By demonstrating opportunities for career growth—through promotions and expansions—I inspire my team to strive for more.
Burgess: What advice would you offer to aspiring chefs and restaurateurs looking to build their own successful brand?
Lindsey: Love what you do and fully commit to every aspect of service. Build a support team to handle operations, finances, and marketing. Stay adaptable, and always work hard.
Burgess: What challenges did you face when creating distinct concepts for each of your restaurants, and how did you overcome them?
Lindsey Honestly, I didn't face many challenges. With my diverse restaurant background, I've grown comfortable working with a variety of concepts.
Burgess: Which milestone or achievement in your career are you most proud of?
Lindsey: I've been blessed with so many achievements! Winning first and second place at a mac and cheese festival with over 40 competitors stands out, as does being Entrepreneur of the Year and earning Best New Restaurant awards for our first four concepts.
Burgess: What has been the most surprising or rewarding aspect of owning multiple restaurant concepts?
Lindsey: The revenue growth! With restaurants being such a low-margin business, scaling has been critical for increasing profitability.
Burgess: How do you balance the challenges of operating upscale dining establishments with casual concepts while maintaining your high standards?
Lindsey: It's simple—we deliver excellence across all types of concepts. From hospitality to food execution, every Lindsey Food Group location operates at a high standard.
Burgess: Name people in the industry you admire and why.
Lindsey: Gordon Ramsay—His ability to juggle Michelin-star restaurants and a multimedia empire is remarkable. Bobby Flay—He's endlessly versatile, excelling both in restaurants and on television.
Chef Michael Lindsey Lindsey Food Group
Noel Burgess: Any final words?
Chef Mike Lindsey: Thank you for the love and support! Forbes Where To Eat, Stay And Play In Vancouver, Canada By Noel Burgess Forbes Inside Bali's First Black-Owned Hotel: A Chat With Hotel Sages' Founders By Noel Burgess Forbes MSC World America Dining Guide 2025 By Noel Burgess