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.