Chef Mitchell fulfilled his culinary externship at The Valley Oaks Food and Wine Center at Fetzer Winery under the direction of John Ash in Hopland, California.
The hands on training included a 5 acre organic garden with more than 1,000 varieties of vegetables, herbs, fruits, and flowers. His time there inspired his focus on sustainability.
Throughout his culinary career Mitchell has received several awards for his creations and was named one of “The Great Chefs in Houston” by Media Inc. Mitchell has held Executive Chef positions at the prestigious Rainbow Lodge and Vallone’s Steak House in
Houston, Gaido’s in Galveston, Riversong Lodge in Alaska. He was most recently with The Hilltop Herb Farm and Restaurant in Cleveland, Texas. ...Read More