The soundtrack of catering: A chat with Michael Byrne

Kitchen Wishes Interviews – Part One

Featuring Michael Byrne: musician, DJ, and sound alchemist

Starting this week, “The Recipe That Doesn’t Exist” will give voice to some of Kitchen Wishes’ “multimedia collaborators” — the creative minds who bring extra magic to our events.
They help us expand our lateral vision of a contemporary, multisensory catering experience that engages every sense.

We begin with Michael Byrne — musician, DJ, sound alchemist, and creator of music for events.

Welcome to “The Recipe That Doesn’t Exist.”

Let’s start with the most classic question:
How did you first get into music?

My first instrument was the saxophone, and as an early jazz lover, I grew up appreciating all sorts of musical contaminations — acid jazz, trip hop, everything hybrid.
Around the age of fifteen I fell in love with electronic music, especially experimental and techno.
The next step was to start mixing those worlds and create my own language.

Who are your main influences?

I wouldn’t even know where to start… I can only list a few names — all very different — who have inspired me over the years:
Donald Byrd, James Brown, Fela, Moondog, J Dilla, Quantic, Mathew Jonson, Plastikman, Aphex Twin, James Holden.
The list could go on forever.

How did your collaboration with Kitchen Wishes begin?

The first step was a project called Food Frequency. From there, moving toward a closer partnership came naturally.
But honestly, our first real collaboration was… my wedding!
Giulia and Elena handled all the organization — I took care of the music.

Tell us about your favorite Kitchen Wishes event and what you did for it.

Definitely Momenti. It allowed me to create a true “sound garden.”
I worked on sonorizing the space, using electronic compositions mixed with real kitchen noises.
The synergy with the entire Kitchen Wishes team that day was pure magic.

What do you love most about creating music for events?

I love improvising.
I rarely plan a setlist — I prefer reading the room: the age of the guests, their mood, their energy.
My favorite part is finding the right track at the right moment.

My idea — which perfectly aligns with the Kitchen Wishes philosophy — is that every situation has its own unique atmosphere.
Music shouldn’t be “one size fits all,” but rather reflect the soul of the event — just like the menu, the drinks, the decor.

Why did you choose to focus on events and sensory experiences rather than the usual club scene?

Playing at these events is stimulating because you can’t be invasive.
Music has to be like a gentle breeze — something people feel, not something that overwhelms them.
Guests should be free to interact while still sensing something that makes them smile, tap their foot, or unlock a memory.

Music is a powerful switch for memories.
I also love exploring the connection between sound, environment, and taste — especially during a dinner.
It’s a truly multisensory experience, and that’s what excites me.
It’s completely different from a dancefloor, which is stimulating too, but on a different level.

Before we go, tell us a funny or unusual story from one of your gigs.

Oh, there have been plenty.
Once, while I was playing Miles Davis, someone came up and asked for a song by Adriano Pappalardo.
People’s minds are mysterious…
Another time, a Russian guy tried to give me €100 to play a cheesy Russian pop song from the ’80s.
But maybe the best one was when someone asked me:
“Hey, does the music come out of the turntables or the speakers?”

My answer?
I’ll only respond in the presence of my lawyer.

Thank you, Michael!
We’ll see you very soon — even sooner than usual.
Stay tuned for the next “Recipe That Doesn’t Exist.”

Photo Credits: Matteo Lodolo