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 December of 2008 Chef Mitchell became the first African American Chef Instructor at the Culinary Institute of Charleston located within Trident Technical College in Charleston, South Carolina.  At the Institute Chef Mitchell is involved in designing new curriculum for new students as well as teach classes. Chef Mitchell ran the test kitchen for the Gullah Cuisine cookbook, authored by Chef Charlotte Jenkins of Gullah Cuisine restaurant in Mt. Pleasant, SC., and published by Joggling Board Press. Working with Chef Jenkins, he tested all of the recipes for the book.

Chef Mitchell is an active member of the American Culinary Federation, the National Association of Black Hotel Owners Operators and Developers as well as 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, and he has volunteered his time and talents to various non-profit organizations where he has showcased his culinary skills.