Mitchell Fishman Email & Phone Number

Having attended Johnson & Wales Culinary Arts College, Mitchell Fishman honed his culinary skills by working with some of the Nation’s most notable Chef/Owners and World Class Restaurant facilities, starting with Bob Kinkead at Kinkead’s, George Marrone at Aqua, Cindy Pawlcyn at the Fog City Diner, and Bradley Ogden at Lark Creek Cafes, Lark Creek Inn and One Market Restaurant. In 1995, to honor Mitchell’s on-going vision of creating fresh healthy foods that support local growers, organics, and naturally fed meats and poultry, he used his vast consulting skills to form Restaurant Operation Strategies, where he served as Executive Chef. Working with Sheraton Hotels and Joie de Vivre Hospitality. In 1999, he moved on to become Northern California Regional Chef for Nordstrom. In 2001 until 2005, Mitchell collaborated with his wife, Merril Gilbert, and formed Mitchell & Gilberts, where he served as Executive Chef/Owner. Specializing in the creation of fresh healthy meals, Mitchell & Gilberts developed a web based on-line home meal delivery service, and a full service catering company that produced annual sales of 1.5 million dollars.In 2005, Mitchell was selected to serve as Executive Chef for Intel Corporation’s World Headquarters, and served in this capacity until May of 2010. Mitchell’s responsibilities included service for over 3000 employee meals daily, as well as hosting formal catering for Dignitaries, Heads of State, Industry Leaders, and Celebrities from all over the globe. During his years at Bon Appetit- Compass Group International, Mitchell managed annual sales of five million dollars for Intel’s World Headquarters Division, and consistently delivered his trademark healthy food service on or under budget, while promoting “Eat Local” ingredients, grown and produced within 150 miles of the Intel Headquarters.Specialties: As a health conscious Chef, Mitchell spearheaded the “Healthy Balance” program, which included recipe development for tasty healthy meals, at or below 600 calories per serving, and continues to explore menu development that honors fresh food concepts and healthy options.

Listed skills include Culinary Skills, Menu Development, Catering, Recipes, and 46 others.