In 2000, Chef Mitchell became Executive Chef to Cornell University’s most popular dining facility on campus, Willard Straight Dining. In August of 2002 Chef Mitchell dedicated his culinary skills to the Sun Dial Restaurant located in the Westin Peachtree Plaza hotel in Atlanta, Georgia. In August 2004 Chef Mitchell was promoted to the position of Chef de Cuisine and in March 2005 he was promoted to Executive Sous Chef of the Westin Detroit Metropolitan Hotel where he oversaw the hotel’s DEMA restaurant and banquet operations. The restaurant featured Asian inspired global cuisine.
In March 2007 Chef Mitchell served as Executive Sous Chef of Seldom Blues Supper Club in downtown Detroit, where he assisted Corporate Chef Jerry Nottage in the day to day kitchen operations. From there Chef Mitchell became Palette Chef at the MGM Grand Detroit Hotel and Casino. There he oversaw all production of a 600 seat Tapas style buffet concept in the Casino with an average cover count of 1500 meals per day. 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. 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. In March 2009 Chef Mitchell officially founded the student BCA Chapter at the Dining for Diversity Dinner. In November of 2011 Chef Mitchell earned his Certified Executive Chef designation from the American Culinary Federation as well as his Certified Food Service Educator designation from the Food Service Educators Learning Community.
In April of 2012 Chef Mitchell became the secretary of the newly formed Edna Lewis Foundation, who mission is to honor, cultivate, and preserve, the rich African-American culinary history by offering a variety of events and programs designed to educate, inspire, entertain, and promote a deeper understanding of Southern culinary culture.