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SPRING CONVERSATIONS: CHARLIE MITCHELL
Charlie Mitchell, first Black chef in New York to hold a Michelin star, discusses local haunts and a changing industry.
Charlie Mitchell
Interviewed by Andrew Washford Murphy, Head of Social Media
8-minute read
In 2022 Charlie Mitchell made history by becoming the first Black chef in New York to hold a Michelin star, and only the second Black chef in America to reach that level. We sat down with Mitchell after ‘The Art of Wonder’ event for Louis XIII cognac at Spring New York, for which he curated a bespoke menu, to discuss representation in the industry, his earliest food memories, and his favourite local restaurant.
ANDREW WASHFORD MURPHY:
Hi Charlie! What are your earliest food memories?
CHARLIE MITCHELL:
The earliest memories for me start with being in the kitchen with my grandmother holiday times. She would cook all week to prepare a meal for our family, and from there I grew a love for feeding people.
AWM:
Where did you learn the skills that have propelled you to where you are today?
CM:
Becoming a chef is all about experience, and I’ve picked up everything I know from a combination of good chefs over the years. Most of it has come from on-the-job training, and some from studying cookbooks of great chefs. Even with that I have to continue to teach myself daily to become a chef I would look up to.
Interviewed by Andrew Washford Murphy, Head of Social Media
8-minute read
In 2022 Charlie Mitchell made history by becoming the first Black chef in New York to hold a Michelin star, and only the second Black chef in America to reach that level. We sat down with Mitchell after ‘The Art of Wonder’ event for Louis XIII cognac at Spring New York, for which he curated a bespoke menu, to discuss representation in the industry, his earliest food memories, and his favourite local restaurant.
ANDREW WASHFORD MURPHY:
Hi Charlie! What are your earliest food memories?
CHARLIE MITCHELL:
The earliest memories for me start with being in the kitchen with my grandmother holiday times. She would cook all week to prepare a meal for our family, and from there I grew a love for feeding people.
AWM:
Where did you learn the skills that have propelled you to where you are today?
CM:
Becoming a chef is all about experience, and I’ve picked up everything I know from a combination of good chefs over the years. Most of it has come from on-the-job training, and some from studying cookbooks of great chefs. Even with that I have to continue to teach myself daily to become a chef I would look up to.
“I’m proud to represent my community in the space of fine dining and be a resource for the chefs under me with similar goals.”
— Charlie Mitchell
— Charlie Mitchell
AWM:
How have you seen the food scene change over the last few years, and what would you like to see more of?
CM:
Overall, the mindset of consumers has changed – guests are interested in who is preparing their meal more than ever. I would love to see fine dining continue to get healthier for diners and be more aware of what we’re feeding them.
AWM:
Is it important for you to use your success to champion more representation and diversity in the industry?
CM:
Of course, I’m proud to represent my community in the space of fine dining, but I do feel I must continue to lead by example and be a resource for chefs under me with similar goals.
AWM:
What advice would you give someone who wants to follow in your footsteps as a chef with a Michelin star?
CM:
Just commit to the craft and learn as much about food as possible. It’s a labour of love, so you should be passionate about the food and the restaurant will follow.
AWM:
Where’s your favourite place in New York to eat? And what do you crave when you’re tired after a long day?
CM:
My favourite restaurant currently is Zou Zou’s in Hudson Yards, and at home I’m dying for rice every night, I can literally eat it with every meal.
Credits:
Clay Williams
Clay Williams