Episode 108: Charlie Mitchell of Clover Hill in Brooklyn

The CHEF Radio Podcast

Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.

Here's what else we talked about:

• Growing up in Detroit, Michigan, and hailing from a family of auto workers
• Finding a mentor who pointed him in the right direction and inspired him to leave Detroit and go to New York, even though it was his last choice of city
• Pushing himself to work in the hardest kitchen in NYC
• Why his first cookbook, Eleven Madison Park, motivated him to work there
• The layers of protection from failure that EMP has to ensure that each guest has the experience that they expect
• Why working as a commis at EMP was one of the biggest growth point in his career
• Going out on a ledge and taking over a smaller neighborhood restaurant in NYC, but then quickly learning he wasn't ready to be the man just yet
• Meeting his future partners at Clover Hill and why it's such a great match
• How they slowly transitioned to a tasting menu-only restaurant
• Creating a fine dining restaurant that was reflective of the owners and why it's so important for Clover Hill to make people feel comfortable and at home without the pretension that you may find often in fine dining
• Charlie talks about why honest cooking is so important to him
• Raising their prices because they are getting better ingredients to work with, not just because they now have a Michelin star
• When they started getting clued in that they may be on the Michelin radar
• The conversations he had with his partners after they won the star
• What it means to him to be the first black chef in New York City history to have a Michelin star
• What he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests on
• How he sees the restaurant continuing to evolve over the next few years
• How he folks on "doing his part" when it comes to being a leader and showing other black chefs what's possible. Leading by example

Sponsors

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. [e-mail]