Mitchell Altholz, Executive Chef
Chef Mitchell Altholz uses produce picked the same day. Click to play video»
A graduate of the Culinary Institute of America, Mitchell Altholz gained culinary expertise in two continents.
He returned to his native country in 1995 after spending seven years in France, mastering the art of gastronomy at such fine restaurants as Maxim’s (Paris), Paul Bocuse (Lyon), Le Saprien (Sauternes) and L’Iboga (Bordeaux). During his tenure, Chef Mitchell was the only American in Bordeaux to hold the position of Chef de Cuisine. It is also there that he met his wife, Jocelyne.
Chef Mitchell’s New York credits include Sous Chef at Maxim’s from 1985 – 1989, where he had the honor of working with many renowned guest chefs including Jacques Pepin and Mitchell Rostang. From there, his talents took him to St. Thomas where he worked as Executive Chef at The Inn at Mandahi.