Robert Mitchell, Executive Chef, Bold Catering & Design
Originally from Canada, Mitchell received a culinary degree at Le Cordon Bleu in Pittsburgh. Prior to joining the Bold team, Chef Mitchell spent nearly 20 years working for Marriott International. During his career with the revered hospitality company, Mitchell worked at Marriott properties across the South, including St. Petersburg and Marco Island, Fla., Hilton Head Island, S.C. and New Orleans. In 2013, Mitchell relocated to Atlanta, where he served in several roles within the company including executive chef at the J.W. Marriott in Buckhead, food and beverage director of the Renaissance Hotel, and most recently as executive chef for the opening of The Hotel at Avalon and South City Kitchen Avalon. A Bold Catering Veteran of 4 years Mitchell has led previous Catersource classes in 2021 "How to build a comprehensive and effective training program for your chefs" & 2022 "no pastry chef, no problem"