Charlie Mitchell is executive chef/co-owner of One MICHELIN Star Clover Hill in Brooklyn Heights and the 2022 MICHELIN Guide New York Young Chef Award winner, presented in partnership with Blancpain. The restaurant opened in 2019 but suffered starts and stops due to the pandemic. Its current iteration offers a highly impressive dining experience thanks to Mitchell, who previously worked at now-closed Betony and Eleven Madison Park, and his team—lead baker Je’lissa Fowler, chef de partie Christopher Evans, and GM/co-owner Clay Castillo. They make the most out of top-rate seasonal ingredients, delicious sauces and thoughtful combinations. From Long Island fluke ceviche jolted with lime zest and sweet melon to Peekytoe crab salad wrapped in corn gelée and set in a pool of warm, silky corn velouté, expect to find vibrant, seasonal eating that never once feels fussy or onerous.
As part of the 2022 MICHELIN Guide New York Star Revelation, we chatted with Mitchell about what inspires him in the kitchen.
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What inspired you to become a chef?
My initial inspiration for cooking came from my grandmother. She showed me how special cooking can be and how easily a good meal can change someone's day. The time and effort she put into cooking for family and friends has always been impressive.
What motivates you in the kitchen?
Once I started in professional kitchens, I fell in love with the craft and it became my main source of motivation. Taking on the challenge of treating ingredients properly and learning more and more techniques keeps cooking fun for me. I believe if you take that approach guests will love everything you do, which is the ultimate payoff.
What do you have for breakfast? Breakfast is usually coffee followed by a protein shake that I bring to work, although I may not drinkit until around noon.
How do you utilize seasonal ingredients?
Seasonality is pretty straightforward to me. I usually start menu planning based on the vegetables that will be available and then work backwards from there. We try our best to work with items that are in peak season, which actually makes changing the menu a lot easier in some ways.
Do you cook at home, or do you leave work at work? I rarely cook at home. I love takeout. When I do, it's usually something simple like a protein, rice, and veg.
Favorite food-related show, book, program, etc?
I'd say Top Chef is my favorite food-related show.
Charlie Mitchell © Kadeem Watt/Clover Hill
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Hero image: Charlie Mitchell, executive chef/co-owner of Clover Hill
© Luis Paez/Clover Hill
Presented in partnership with Blancpain
