Mike Dunne, The Bee's food editor and restaurant critic, began reviewing restaurants in 1984. He took a break for about five years, then resumed his restaurant critic career in 1994. For more than two decades, Mike has been reporting on and writing about restaurants, chefs, food and wine, supplementing his on-the-job experience -- eating -- with cooking classes and seminars on food, winemaking and the like. He is a frequent judge at wine competitions and cooking contests that range from chili cookoffs to apple-pie presentations. As a journalist at The Bee, Mike's judgments are rendered independently, without gratuities or favor from restaurants or wineries.
