Chef David Mitchell joins Hearth with a passion for culinary excellence, an emphasis on locally grown ingredients and approachable dishes. Mitchell began his career at the Ritz-Carlton in San Francisco and most recently, exercised his creativity in the kitchens of Cedarbrook Lodge and Copperleaf Restaurant.
Mitchell's fondest food memory is sopping in family history. His family hails from German, West Virginia coal miners who often ate beans and pork bones. There was always a pot of beans going on the wood-burning stove. The dish of stewed pinto beans with chopped onions, sauerkraut and cornbread kept the family full no matter how tough times were. Mitchell often imagines himself in the cold hollers, eating pinto beans, feeling good with more than 55 years of practiced perfection. At Hearth, he will be implementing a menu where guests can enjoy the best versions of simple, honest food. Mitchell's interests include his rescue dog Kailani and mountain climbing.