Executive Chef Rodney Mitchell's love for fine food and cooking began shortly after his family moved to England. While traveling extensively throughout Europe, he got the opportunity to experience a wide variety of fine foods and regional dishes. On his return from Europe he quickly got a job in a French restaurant in New Jersey and began cooking. Soon after starting, he realized his passion for food and applied to the Culinary Institute of America where his skills were honed and his interest in cooking was given direction.

Upon graduating from the Culinary Institute of America he had the opportunity to work with some of New York City's finest chefs. His first job was with Alfred Portale at Gotham Bar and Grill where he learned first hand the discipline and experience of a three star house.

Other restaurants in which he has worked include Sign of the Dove with Chef Andy D'amico, appointed Chef de Cuisine at Champagna with Mark Straussman, and Sous Chef for David Burke at Park Avenue Cafe.

After trying Amarican and Italian cuisine Rodney decided to turn his focus to Latin food and opened Calle Ocho as Chef de Cuisine with college roommate and good friend Alex Garcia. After two years of Latin cooking, he was tapped to be Executive Chef at Cuba Libre, a small restaurant in Chelsea, where he received outstanding reviews.

After Cuba Libre, Rodney was chosen to be the Chef for Ralph Mercado's new super club Babalu in the theatre district. After Babalu, Rodney did some consulting before opening LQ as Chef de Cuisine, later to become Executive Chef of the corporate event facility with an extensive client list that included Bear Sterns, JP Morgan Chase, Lehman Brothers and Morgan Stanley.

Alma Grill was the next venture showcasing Rodney's creative fare featuring American and International cuisine with an emphasis on fresh, seasonal and local ingredients, prepared cleanly and simply.

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