Chef David Mitchell, of Plate’s Kitchen, has made his mark in restaurants across the Southeast for over two decades. He is a graduate of Johnson & Wales’ Culinary Studies program in Charleston, SC, and was named to his first Head Chef position at age 23, and has since helmed the kitchen at such Triangle institutions as Porter’s City Tavern and Nofo.
In 2011 Chef David took the lead at Busy Bee Café and helped to transform it into a well-known place for craft beer and fun, exciting Southern food. His creativity was showcased at many beer dinners and through a continually changing seasonal pub menu. In addition, Chef David led the team that created the acclaimed menus at Trophy Pizza on Morgan Street and State of Beer, and most recently was Executive Chef of Mama Crow’s in Downtown Raleigh’s Transfer Co. Food Hall.
Chef David is also an accomplished entrepreneur, having opened his own gourmet pasta company (Pan De Mi Pasta in Atlanta), as well as being active in catering and personal chef projects in the Raleigh area. Chef David brings to Plates his incredible excitement to showcase the well-traveled Southern cuisine our neighbors have come to know and love.