James Beard Winner Charlie Mitchell on Leading Saga After James Kent
Manage episode 513535518 series 2939211
In today's episode, we chat with Charlie Mitchell, executive chef of New York's two-Michelin-starred Saga and James Beard Award winner for Best Chef in New York City.
Charlie opens up about one of the most difficult transitions in fine dining: leaving Clover Hill, the intimate 20-seat Brooklyn restaurant where he made history as the first Black chef in NYC to earn a Michelin star, and taking the leap to Saga's 63rd floor after the tragic loss of his mentor, James Kent. He discusses going from managing 8 employees to leading 100, the management challenges that blindsided him, and how he's honoring Kent's legacy while making Saga his own.
Join us as Charlie explains his "safe to learn" philosophy that's redefining kitchen culture, how Sunday dinners at his grandmother's houses in Detroit still influence his approach to fine dining, and how he balances nostalgia with technique.
Chapters
1. James Beard Winner Charlie Mitchell on Leading Saga After James Kent (00:00:00)
2. Experiencing Boulder and a Culinary Legend (00:02:38)
3. Memories of Home Hospitality (00:05:41)
4. The Discipline of the Kitchen (00:09:31)
5. Inspiration: Iron Chef and the Guests (00:12:40)
6. Significance of the Michelin Stars (00:17:26)
7. Safe to Learn (00:22:03)
8. Great Chefs Are Not the Same (00:27:08)
9. Cooperation and Professionalism (00:31:31)
10. Saga (00:36:00)
11. The Flavors Will Prevail (00:39:46)
12. Having Fun with Food (00:42:13)
13. How Music Sets the Mood (00:44:24)
14. Worker Bee to Leader (00:47:41)
15. Charlie Mitchell's Ultimate Dish (00:51:57)
136 episodes