DAVID MITCHELL, Executive Chef

Chef David Mitchell brings a passion for culinary excellence and an emphasis on locally grown, sustainable ingredients to Cedarbrook Lodge. Over the past 18 years, he has trained extensively in French cuisine while utilizing the bounty of the Pacific Northwest. He further developed this focus working alongside Chef Thierry Rautureau as Chef de Cuisine of Seattle's Luc and Loulay Kitchen & Bar.

Originally from East Bay, CA, David began his career in the kitchens of the Bay Area, working in some of the city's best restaurants. He moved to the Pacific Northwest in 2005 working as the Executive Sous Chef at the Harborside Bistro in Bellingham. Missing the Sunshine of California, David moved back in 2008 to work at the famed Duck Club at the Lafayette Park Hotel. After a few years, David realized that the Pacific Northwest was where he wanted to be - the shortened produce seasons present challenges that only careful planning and creativity can solve. After seven years at Chef In The Hat, David joined Columbia Hospitality as Chef de Cuisine at Copperleaf Restaurant & Bar at Cedarbrook Lodge, then moved to the Hearth Restaurant at the Heathman Hotel in Kirkland. David is proud to be part of the Copperleaf team again and continue the outstanding culinary traditions of the acclaimed Chefs before him.

David is passionate about his role as a leader in the kitchen. His inspiration comes from finding those magic connections between produce growing in Washington and how they interact together, grounded in his ability to foster discovery among his team and honor local, farm-fresh flavors to create an exceptional culinary experience that is authentic to the Cedarbrook Lodge surroundings.