The Chef’s Story

Culinary Experiences

Shortly after completing culinary school in 2001, Chef Michael Mitchell began working at Etta’s Seafood near his hometown in Seattle, Washington. The simple yet respected restaurant was owned by his culinary hero and James Beard Award winner Tom Douglas. This is where he learned the value of using the freshest locally grown ingredients to create the best tasting food possible.

Mitchell later helped to open an upscale Creole restaurant in Savannah Georgia,
called Alligator Soul, where he met his wife. Together they moved to Chicago in 2003 where he was a pastry assistant at downtown Chicago’s Bin 36. He quickly became the executive chef at the acclaimed French bistro La Tache.

Coming to Quincy, IL

Mitchell moved to Quincy, Illinois in the summer of 2005 to open The Busy Bistro, which livened up Hampshire Street for three years and gave Quincy locals a place to challenge their palates. At The Busy Bistro he offered his own brand of New American cuisine combined with a wide array of influences including Pan-Asian, French and Creole.

Chef Michael took this knowledge to Spring Lake Country Club in the summer of 2008. He improved the cuisine and reputation of the club as Executive Chef until 2012 when he left to start on his own with Bittersweet Confections and Catering.