Graham Mitchell
EXECUTIVE CHEF, AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS, BOULDER
Chef Graham Mitchell attended the University of Mississippi, followed by Johnson and Wales University in Charleston, SC, graduating with a degree in Culinary Arts/Summa Cum Laude.
Moved to Scottsdale, Arizona, where he served as Chef de Partie at the Fairmont Scottsdale Princess. In 2000, Chef Graham ascended to the Sous Chef position at Medizona in Scottsdale, which was named one of the top 22 new restaurants in the country by John Mariani in Esquire magazine.
Worked for Food and Wine Top Chef James McDevitt at Restaurant Hapa, ultimately working his way up to Executive Chef. As Executive Chef, Chef Graham opened McDevitt’s venture, Soma, in Scottsdale and then accompanied McDevit to open Restaurant Budo in Napa, California, as Executive Sous Chef.
Began his career in education at The Texas Culinary Academy in 2005, where he taught culinary technique classes. In 2011, Graham made the decision to return to his calling as a Chef at the Blue Star Cafeteria in Austin, TX. During his tenure there, he oversaw all operations of the restaurant; both front and back of the House.
Since 2012, Chef Graham has been an integral part of the operations of the Boulder Campus of Auguste Escoffier School of Culinary Arts as Executive Chef and Lead Academic Officer.
