Southend Spotlight: Aioli’s Michael Hackman

1763_Chef-Mike-HackmanPhoto courtesy of Kali’s View Photography

Fresh from the swankiest kitchens in Palm Beach (The Breakers, Café L’Europe and the Four Seasons to name a few), Chef Michael Hackman brings his culinary prowess to West Palm Beach’s Southend.

Hackman, a Lake Worth native and dedicated family man, opted to leave the crazy restaurant work hours behind and spend more time with his children. He transitioned into a successful role as private “chef-trepreneur” and restaurant consultant, amassing an impressive client roster.

Then, in September of last year, Hackman fulfilled another dream when he opened Aioli, an “industrial-chic eatery” and juice bar in the Southend. SoSo foodies have delighted in the restaurant’s casual, locavore offerings and flavorful gourmet to-go options. The innovative menu has an ever-changing daily specials addendum with varying soups, salads, quiches, sandwiches and even a lemonade of the day. Patrons can experience a new culinary experience each visit or remain true to their established favorites.

To get the inside scoop on his new venture, we asked Chef Hackman some tough questions.

SosSoNews: Describe Aioli in 50 words or less.

Chef Hackman: “Aioli is a neighborhood restaurant.  We try to provide good, simple food with a twist.  We pay attention to quality and detail and listen to our clientele. Food is personal and we hope to give everyone who walks in the best possible experience.”

SSN: What’s one thing you brought from your culinary “upbringing” in Palm Beach’s poshest eateries when creating Aioli?

CH: “I brought the knowledge of making things from scratch and the drive to always push yourself and try new things.  I feel like I have been able to take something as simple as a sandwich to the next level and make it a little bit more.”

SSN: What menu item has created the most addicted patrons?

CH: “The Turkey & Brie Sandwich, the Bacon Chocolate Chip Cookies & the Lemonades that we make in house daily.  Some flavors, like the watermelon lemonade, the pineapple basil or the cucumber mint keep people coming back day after day.”

SSN: If you were stranded on an island and could only bring one of your sandwiches, which sandwich would it be?

CH: “The Bacon Egg and Cheese on a Buttermilk Biscuit or the Long Stem Artichoke & Pesto.”

SSN: What’s a quote you live by?  

CH: “You can’t find the right roads when all of the streets are paved.”  -Robert Neston Marley

SSN: What was a “must have” in your new restaurant?  

CH: “An open kitchen.  I like being able to see what is going on in the restaurant  and it enables me to build relationships with my clientele.”

SSN: Why the name “Aioli”?

CH: “We wanted a one word name.  The first thing that you do when planning a restaurant is to write the menu.  We had aiolis on most of our sandwiches, so it seemed fitting.”

Make a New Year’s resolution to toss those tired take-out menus. Stop in this SoSo hot spot to sample Chef Hackman’s amazing creations and become one of his growing legion of fans.



aioli log


Aioli is located at 7434 S. Dixie Highway on the south east corner of S. Dixie Highway and Summa Street, 1 block south of Forest Hill Blvd. Keep an eye out for the black & white aioli sign above all the rest.


Kitchen Open Monday – Saturday … 7am – 4pm
After 4pm, stop in and pick up Dinner To-Go until 5:30pm

(561) 366-7741