Flybird Charred to Perfection

Flybird’s interior space. Photo/ M. Murphy.

A Look Inside the Kitchen Philosophy that Brings Flavor and Consistency to the Table Every Time

By Margot Murphy

Looking for a new bite? Flybird in Delray Beach has perfected a dining experience that intertwines love and food. Since opening its doors in 2019, Chef Micheal Salmon has consistently delivered high-quality food that keeps customers returning.

The heart of Salmon’s restaurant philosophy lies in his connection between love and food.

“Food and love were the same thing to me, no different to this day,” said Chef Salmon. “So, I got into it because I dig love, and I got into it because I love food, and I love feeding people.”

This philosophy is applied to every dish served at Flybird, creating an experience rather than simply satisfying hunger. The overall success of Flybird can be credited to Chef Salmon’s commitment to every dish that leaves the kitchen.

“Consistency is everything,” said Chef Salmon. “It ensures that every dish, from our charred broccoli to our signature chicken, tastes the same every time. This approach eliminates the variability that can come with individual cooks and ensures our guests receive the same high-quality experience with each visit.” 

Chef Salmon’s commitment to quality is notable in every aspect of the restaurant, from the cooking techniques to the use of locally sourced ingredients.

“Cooking is like painting,” said Chef Salmon. “It’s about mixing and matching ingredients to create something extraordinary.”

Inspired by his wife’s artistic background, he embraces the creative process of turning food into an art form. Before establishing Flybird, Chef Salmon had already created a notable reputation, having graduated from the Culinary Institute of America and working in several well-known reputable restaurants in NYC. Salmon was later chosen against thousands of chefs to take part as a contestant on “The Next Food Network Star,” demonstrating his skills to a national audience. This opportunity diversified his experience and contributed to his exacting standards set for Flybird.

“The plan is to grow and open two or three more locations in the next 18 months, with each new spot carrying the same commitment to quality and consistency,” said Salmon. “I’ll step back from day-to-day operations and focus on ensuring each new restaurant maintains the high standards we’ve set here.”

Customers have recognized the restaurant’s dedication to persistence and quality.

“People come back here because it’s like money in the bank,” said Salmon. “If I go there, it’s going to be good, I know it. Consistency is the name of the game. It’s crucial for building trust and maintaining a loyal customer base.”

Lynn students had their reasons for eating at Flybird.

 “I love going there with friends,” said Connor Soberay, a senior at Lynn. “The food is always so good, the staff is always friendly, and the prices aren’t terrible for a college student like me.”

Flybird and Chef Micheal Salmon embody the belief that food is more than sustenance, building a foundation built on love, consistency and creativity, ensuring every visit is lasting. Soar over to Flybird for consistently good food and good times. Visit their website https://flybirdfood.com.