Chef Guy Mitchell is a graduate of the Culinary Institute of America and apprenticed at the Waldorf-Astoria Hotel in New York City. He sits on The Board of Directors for the New York City Culinary Academy.

Chef Guy Mitchell has served as Executive Chef for the Philadelphia Eagles, all of the “Rocky” Hollywood film sets and has hosted the famous QVC television show as well as the The Atlantic City Food and Wine Festival. Chef Guy Mitchell cooked for the Academy Awards and while working in New York, has served as Executive Chef for David Rockefeller in his distinguished Montauk Yacht Club on Star Island. He also worked with Chef Ron Duprat at the James Beard Foundation in New York City. He has also produced a Stellar Cruise Ship style brunch on various occasions.

Through Guy’s arising accomplishments, he has had the unique pleasure of working
closely with the White House to host special engagements with the Presidents’ chefs.
He has also had the great pleasure of working with such famous chefs such as Emeril Lagasse, Morimoto, Bobby Flay, Paula Dean and Guy Fieri, all from the Food Network.

Chef Guy has received rave reviews from every publication in Bucks County about his scrumptious entrees. His “all-star” one of a kind personality and great talents make our own Chef Guy Mitchell Southeast PA’s Top Chef.

Chef Guy continues to entertain guests through cooking Demonstrations. Through these fabulous demonstrations, he has had the privilege of working with the renowned pastry Chef, Robert Bennett, formerly the Executive Pastry Chef of Philadelphia’s La Bec Fin and Food Network Chef.
Guy is currently working with Aramark in conjunction with the Canadian Consulate and the Camden Aquarium on the “Junior Chef Challenge”, a possible future television show directed at promoting healthy cooking for children. His most recent project, “Chef Guy’s Brew Ha-Ha’s” started filming in March 2008 and is expected to be finished around May of 2008.

However, Chef Guy is not all business! During the 9/11 Tragedy, he hosted and raised $20,000 for the Fireman’s Burn Center in New York City. He also was part of the Hurricane Katrina fundraiser, which raised $50,000. During his accomplished career, he has also become a Noted Mastery of Culinary Creations. It was documented in the restaurant reviews by Mr. Richard Burn, “His 30 years of experience clearly shows in his dishes”.