New Jersey native Rodney Mitchell is a graduate of the Culinary Institute of America, and the Executive Chef of Calle Ocho Restaurant at the Excelsior Hotel in New York City.
He has trained under some of the most creative and respected chefs in New York. After working with American and Italian cuisine, Chef Mitchell turned his focus to the cuisines of Spain and Latin America.
At Calle Ocho restaurant, Chef Mitchell creates an eclectic mix of cuisines, drawing on influences from Spain and Latin America. Chef Mitchell uses fresh seasonal and traditional ingredients while adding a modern twist to traditional dishes.
On the Menu:
SCALLOP TIRADITO WITH COCONUT MILK, LIME AND SERRANO CHILIS
MARINATED TUNA WITH MUSTARD OIL AND AVOCADO ESPUMA
HEIRLOOM TOMATO GASPACHO WITH CRAB SALPICON
ROASTED SEA BASS WITH CHICKPEA AND SERRANO HAM SALAD
Limited Seating - Registration Required
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