Charlie Mitchell is executive chef and co-owner of One MICHELIN Star Clover Hill in Brooklyn Heights and the Winner of the 2022 New York MICHELIN Guide Young Chef Award, presented in collaboration with Blancpain. The restaurant opened in 2019 but suffered ups and downs due to the pandemic. Its current iteration offers a very 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, starting chef Christopher Evans, and general manager/co-owner Clay Castillo. They make the most of the best seasonal ingredients, delicious sauces and thoughtful combinations. From the Long Island Flounder Ceviche with Lime Zest and Honeydew Melon to the Peekytoe Crab Salad wrapped in corn gelée and placed in a pool of silky warm corn velouté, expect to find vibrant, seasonal meals that never sit down. fussy or expensive.
As part of the MICHELIN New York Star Revelation 2022 Guide, we spoke with Mitchell about what inspires him in the kitchen.
Clover Hill plate © Signe Birck/Clover Hill
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 makes cooking fun for me. I think if you take that approach, guests will love everything you do, which is the ultimate reward.
Clover Hill Diner © Luis Paez/Clover Hill
What did you have for breakfast? Breakfast is usually a coffee followed by a protein shake that I take to work, although I may not drink it until around noon.
How do you use seasonal ingredients?
Seasonality is pretty straightforward for me. I usually start planning the menu based on what vegetables will be available and then work backwards from there. We do our best to work with items that are in peak season, which actually makes changing the menu a lot easier in a way.
Do you cook at home or leave work at work? I rarely cook at home. I love takeout. When I make it, it’s usually something simple like a protein, rice, and vegetables.
Program, book, program, etc. food-related favourite?
I would say The best chef is my favorite program related to food.
Charlie Mitchell © Kadeem Watt/Clover Hill
Featured Image: Charlie Mitchell, Executive Chef/Co-Owner of Clover Hill
© Luis Paez/Clover Hill
- Bib MICHELIN New York 2022 Gourmands
- New York MICHELIN Stars 2022
Presented in collaboration with Blancpain