Chef Mitchell Sweeten has been in the food service industry in the Pacific NW for over 20 years. His delightful meals are not only delicious to eat but delivered with mouthwatering presentation and elegant style.
He has honed his skills at some of the best restaurants in the Seattle/Tacoma area: Elliott’s Oyster House, Hiram’s at the Locks, Metropolitan Grill, Ray’s Boathouse, Daniel’s Broiler - Bellevue and CI Shenanigans, where the GM has said; “He was the Ambassador of our restaurant. Mitchell has a great attitude and excellent menu offerings.”
Currently a member of the American Personal & Private Chef Association (APPCA), Chef Mitchell left the restaurant scene so that he could bring his expertise to his private clients. His menus might be inspired by classic time-tested recipes with a new twist, or exotic international cuisine. Regardless, his commitment to using the freshest ingredients without fillers, preservatives or artificial sweeteners allows his food to shine.
Think of the sample menus as thoughtful suggestions, however, all menus can be customized to fit every budget. Whenever possible, menus are designed around seasonal produce, sustainable seafood and local farms and small businesses.
While accommodating unique dietary needs can be a challenge, Chef Mitchell is happy to research and adjust for special dietary restrictions, upon request.
Mitchell’s Always Cook-n catering philosophy:
“Meticulous work goes into each meal, regardless of the size. Every event needs to have personal attention to ensure its success in the eyes of the client. Call us today and let us make your next event amazing, with delectable food and impeccable service.”
Eat well and be well...