Executive Chef

Work. Its all about the work when it comes to food. Do your time. Read the Laws of Food. Get some Science. Lose the sleep. Lose the hair. Burns, ink the arms to cover the burns. Run those damnable  kitchen crews of gangsters, fiends, lovable psychotics and reprobates. Be on time.

 Chef Jason Mitchell began cooking professionally in California doing spots in Yountville and Berkeley, Sacramento and Los Angeles in the late eighties and through the nineties. Heading to New York he enrolled at the Culinary Institute of America. Three years and two degrees later Chef Jason Mitchell was back on the streets. Manhattan. Minneapolis and St. Paul. Turks and Caicos. New Orleans. Palm Beach. San Francisco. Ireland…and Jackson Hole Wyoming.