Chef Biography

Dean Mitchell began his training as a young man, working for his father in country clubs and hotels in South Florida.  He then broadened his experiences and food knowledge while traveling through Europe as an intern for some of the Great Chefs, before returning as the evening sous chef at the Breaker Resort in Florida.

He then opened Café La Europe and the Epicurean Palm Beach before moving north to North Carolina, where he opened Morel’s Restaurant in the North Carolina mountain resort of Banner Elk.  Great Chefs taped him at his restaurant there, shortly before Food & Wine recognized his accomplishments in their “Honor Roll of American Chefs”.

In 2012, his daughter Kirsten Mitchell followed in his footsteps and was picked as one of “The Peoples’ Best New Chefs” while working at the 1900 Restaurant in Wilmington, North Carolina.


Duck and Sweet Potato Hash with Quail Eggs, Sunny Side Up

Serving: 4 Print Duck and Sweet Potato Hash with Quail Eggs, Sunny Side Up By Great Chefs November 10, 2015 Patties of duck and sweet potato put a new spin on hash. This tasty, innovative dish is equally scrumptious at breakfast or as an appetizer or entrée at dinnertime. Ingredients Duck Stock – 2 cups […]

Honey and Tamari-seared Salmon

Serving: 4 Print Honey and Tamari-seared Salmon By Great Chefs October 6, 2015 Tamari and honey create a glaze for salmon fillets, which are served with a cider-honey-mustard sauce and flash-fried leeks. Chef Mitchell suggests serving the salmon on a bed of parsley-flecked couscous, but rice or pasta could also be served. The tourneed carrots […]

Morel-crusted Trout Salad with Apple and Walnut Vinaigrette

Serving: 4 Print Morel-crusted Trout Salad with Apple and Walnut Vinaigrette By Great Chefs September 16, 2015 Trout coated with morel powder and yellow cornmeal are sauteed, then served with fresh greens and a dressing based on walnut oil and apple cider vinegar. The quickness and ease with which you can prepare the trout makes […]

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