An Islander Through and Through, Mitchell was born and raised “Up East” in Souris, P.E.I. He got Ketchup in his veins early on in life which lead him to take the Culinary Program at Holland College. After graduating in 2005 he began his career on P.E.I. at The Merchant Man then as sous-chef at Dalvay-By-The-Sea.
Mitchell caught the travel bug and ended up in Ottawa, Ontario at Whalesbone Oyster House.
Once an Islander, Always an Islander. Mitchell returned to P.E.I. and to Dalvay-By-The-Sea where he worked his way to Executive Chef.
For the past 5 years, Mitchell has been the Executive Chef for both The Claddagh Oyster House and The Olde Dublin Pub.
“What I like to do with the quality and versatility with PEI seafood is “Keep it Simple.” Let the quality speak for itself. If you cook it with integrity the natural flavours shine through.”
~ Chef Mitchell Jackson
