Charlie Mitchell


Years of Participation


Executive Chef/Owner Charlie Mitchell of MICHELIN-starred Clover Hill in Brooklyn Heights, New York City began his career at 19 years old in his hometown of Detroit, Michigan. Starting as a lunch cook under Nick Janutol of Forest, his love for the technique and craft of fine dining grew, earning him a sous chef position in just 3 years. He moved on, delving into the New York City culinary scene, working at Eleven Madison Park and Betony, ultimately landing himself on the opening team at Villanelle, a farm to table restaurant in Greenwich Village. During the pandemic in 2020, Chef Mitchell moved to Washington, D.C. to open Jônt, where he along with Chef Ryan Ratino earned two Michelin stars within 10 months of opening- after which he was given an executive sous chef role at Bresca (Washington, D.C.)

In November of 2021, Charlie joined the team at Clover Hill to lead their grand reopening after a two-year pandemic hiatus. With Charlie’s passion for seasonal and local ingredients, thoughtful sourcing, and a style of cooking that joins comforting food with the elegance of the fine dining craft, Clover Hill has been awarded a Michelin star less than one year after its re-opening, with Chef Mitchell earning the Young Chef Award, 2022 becoming the ONLY black chef to receive this accolade in NYC in history, and the 2nd black chef in the country. His belief that fine dining should be fun is seen on the plate and found in the dining room: creating an atmosphere influenced by art and forms of self-expression ingrained in New York City culture; while bringing together seasonal flavors, bringing a new vibrancy to the Brooklyn Heights neighborhood of NYC.

As he rises to the top of young, flourishing forces in the culinary world, Charlie is passionate about shaping a new kind of culture in the industry. A culture that is more inclusive, nurturing, and encourages wellness, or “chef-care,” to offer balance amidst the traditional chaos of the kitchen. He remains deeply committed to supporting, fostering, and developing racial and ethnic diversity in the hospitality community.