Chef Jason Mitchell

Chef Jason started his culinary career in California back in the early nineties, cooking fresh Italian cuisine at a couple of different restaurants in the Sacramento and Napa Valleys, respectively. He has done various stagier, which is an old French culinary term meaning apprenticeship, or “work for food” with very well-known and respected Chefs in Berkeley and Yountville, and later in Manhattan while attending The Culinary Institute of America in Hyde Park, New York. Jason has two degrees from that prestigious cooking school, one in Culinary Arts and one in Restaurant Management.

After school and cooking in New York he moved to Minnesota and became the Private Chef for the Governor of Minnesota, doing simple meals for the First Family of Minnesota and also State functions for Presidents, Heads of State, Royalty and numerous sports figures and celebrities. Many of the clients he has to this day he met while cooking for the First Family of Minnesota.

Moving to Wyoming, he ran the kitchen at Spring Creek Ranch for six years while still keeping his private chef business moving until again striking out on his own as a restaurant consultant, kitchen designer and Private Chef; PCS, or Private Culinary Services is his own little brainchild where he consults with home owners on intelligent kitchen design, private cooking lessons or intimate dinners and small parties. All of his clientele are from word of mouth only and he has been known to travel the world cooking and doing what he loves.

Chef Jason Mitchell is a Professor of Culinary Arts, teaching at Central Wyoming College for over eight years now. Chef can be heard every Sunday at 11 am MST on KHOL89.1 hosting his weekly radio broadcast, 'The Grand Table' which fans can also stream online. He has been published in A Taste of Wyoming and various magazines, newspapers and periodicals and is working on his first novel about his life as a professional chef.