Meet Luc’s Chef de Cuisine David Mitchell
Name: David Mitchell
Where Are You From: East Bay, CA
Work Experience: As a young cook I started out at The Dining Room at The Ritz-Carlton in San Francisco. The experience at The Ritz-Carlton gave me a great base in French cuisine. At 24 I took a Chef de Cuisine position at La Beau’s. I moved to Washington to take the Executive Sous Chef position at Hotel Bellwether. Most recently I worked with Chef Steven Ariel at new restaurant Trace at the W Hotel.
Favorite Food to Cook: My favorite food to cook is crispy skin fish. It’s challenging, but when you get it right, it’s beautiful.
Favorite Late-Night Snack: Cold fried chicken and macaroni salad… It’s the best!
Favorite Line From A Movie: “We cut back on my percentage, it’s liable to cut back my aim.” – The Good The Bad and The Ugly
Best Vacation You Ever Had: The Virgin Islands, St. John. Perfect water, perfect weather, and great food!
Guilty Pleasure Song: Something – LL Cool J
If You Weren’t In The Restaurant Industry You Would Be? A Marine Biologist specializing in shark research.
Favorite “Summer” Food: A BLT with perfectly ripe tomato and avocado on sourdough with butter lettuce and thickly sliced bacon. (Just like the one coming to Luc next week!)