Chef Kevin Mitchell’s culinary work embraces traditional American flavors, sumptuous soul food flair and delicate French cuisine. This broad mastery of global and regional techniques earned him the Grumpy Gourmet’s title of “Super Chef.”
Chef Mitchell began his training as a young boy in his grandmother’s kitchen, where he first paid his dues by picking greens – cleaning collard greens, kale and spinach. This experience laid the foundation for his dedication to moving food from the fresh market to a white tablecloth, and he’s steadily climbed up the culinary ranks ever since.
A balance of home teachings with professional training has helped establish Chef Mitchell as the creator of tasty yet healthy fares. Yet his subtlety and refinements were born out of disciplined training earned at the prestigious Culinary Institute of America, where he holds two degrees – an Associate degree in Occupational Studies and a Bachelor of Professional Studies in Culinary Arts Management.
In 2018 Chef Mitchell was appointed to the board of directors for Bread and Butter, a burgeoning nonprofit organization aimed at connecting Charleston’s hospitality industry with the community at large through staffing and service initiatives. In 2019 Chef Mitchell was contracted by the University of South Carolina Press to write a book that addresses South Carolina products and dishes. He will write this book with Dr. David Shields, professor at the University of South Carolina.
He is a founding father of the BCA, Bridging Culinary Awareness, formally the Black Culinarian Alliance. Throughout his professional career, Chef Mitchell has maintained a commitment to promoting the value of professionally trained chefs. He has also volunteered his time and talents to various non-profit organizations where he has showcased his culinary skills.