Chef Kevin Mitchell joined the Culinary Institute of Charleston on December 15, 2008 as a full-time chef instructor. He holds both an associate of occupational studies degree in culinary arts and a bachelor of professional studies degree in culinary arts management from the Culinary Institute of America, Hyde Park, NY. He has worked as chef de partie, at the Pennsauken Country Club in Pennsauken, NJ, sous chef in the Café Gallery, Burlington, NJ, chef at the Marble Gang Restaurant in Columbus, OH, sous chef at 55 on the Boulevard Restaurant, Columbus, OH, chef at Cornel University, Ithaca, NY, sous chef at Westin Hotel Peachtree Plaza, Atlanta, GA, executive sous chef/chef de cuisine at the Westin Detroit Metro Hotel, Detroit, Mi, executive sous chef at Seldom Blues, Detroit, MI and palette chef at the Palette Dining Studio, MGM Grand Detroit, Detroit, MI. He is a member of the American Culinary Federation.