Vagabond Taco Truck

Meet the Chef: Michael Madigan
 

Culinary Institute Graduate | Global Executive Chef | Founder of Farm‑to‑Bistro Concepts & Mike & Mike’s Hand Pies | 10‑Year Culinary Vagabond

Chef Michael Madigan is a world-class culinary nomad whose career spans over a decade of elite kitchens, luxury yachts, international travel, street food innovation and now, a bold new handheld pie concept.

A proud graduate of the Culinary Institute of America, Michael has served as executive chef at five-star resorts, boutique hotels, and private yachts across Ireland, South Pacific, California, New York, and the Caribbean. His passion for local sourcing led him to create pioneering farm-to-bistro restaurants long before it was a trend — celebrating sustainability, seasonality, and soulful food.

For the past ten years, Michael has helmed Vagabond Taco, a wildly popular food truck known for its generous portions, outrageous flavor, and unforgettable guest experiences. With a reputation built on excellence and authenticity, Michael has become a fixture at festivals, private events, and street corners alike serving food that reflects his travels and tells a story.

An insatiable traveler, Michael spends nearly ten months a year exploring the world’s culinary heartbeats from the vibrant markets of Dubai, Istanbul, and Manila to the street stalls of Cambodia, Vietnam, and Thailand. His journey has taken him across South America, through Mexico, England, and back to his ancestral homeland of Ireland, infusing every recipe with global perspective and cultural depth.
 
Now, Chef Madigan is channeling his global expertise into Mike & Mike’s Hand Pies an international fried pie concept featuring crave-worthy combinations like cherry, apple, chocolate, and savory spiced meat fillings inspired by street food traditions from around the world. The project is currently under construction and already generating buzz.

Named a Top Food Truck Chef in the U.S. by 5 Reasons to Visit, Chef Michael Madigan continues to redefine culinary boundaries turning flavor into a passport, and every dish into a destination.