Mitch Austin was named Govt Chef on the 4 Seasons Resort Los Angeles in Beverly Hills and oversees all eating amenities together with the Culina Ristorante, Home windows Lounge, Cabana Restaurant, in-room eating and banquets.
Mitch found his culinary ardour at a younger age, spending his weekends cooking within the kitchen along with his mom and uncle for household gatherings and events.
After graduating from Santa Barbara’s Culinary Arts and Resort Administration Faculty, Mitch Austin started his profession as a chef for a number of award-winning eating places, together with the San Ysidro Ranch, the place he realized about conventional California coastal delicacies. It wasn’t lengthy earlier than his love and fervour for the flavors of Southern California introduced him to 4 Seasons Resorts and Resorts, and in 2010 Mitch moved to the 4 Seasons Resort Westlake Village to proceed his profession.
Whereas on the 4 Seasons Resort Westlake Village, Mitch participated in a wide range of culinary initiatives on the California Well being and Longevity Institute, together with wellness cooking lessons with Paulette Lambert, who taught friends cooking strategies and launched them to wholesome components and enjoyable wellness recipes . Along with rolling sushi alongside Chef de Delicacies Masa Shimakawa from Onyx, Mitch has additionally additional developed his culinary know-how underneath Govt Cooks Jesse Hanson and Alexander la Motte.
When Mitch acquired the chance to maneuver to Los Angeles in 2017, he noticed it as a chance to carry his aesthetic mixture of class, heat and culinary expertise from the farm with him. With each dish he creates, Chef Mitch strives to be sustainable and seasonal with the goal of delivering a memorable eating expertise whereas sustaining a contemporary farm really feel. Since becoming a member of the 4 Seasons Resort Los Angeles in Beverly Hills, Mitch has led a number of wellness applications, together with an on-site vegan Matthew Kenney pop-up restaurant, and has been a robust affect on kitchen tradition. Mitch has a hands-on method, positivity, enthusiasm and openness that encourage his staff to come back collectively to realize something.
