Charlie Mitchell Made History As NYC’s First Black Michelin-Starred Chef, And He’s Changing Fine Dining Culture From The Inside Out

In the high-pressure world of fine dining, where tradition and exclusivity often dominate, Chef Charlie Mitchell is carving a new path — one grounded in authenticity, cultural roots, and joy.

A proud Detroit native, Mitchell made history in 2022 as the first Black chef in New York City to earn a Michelin star, a milestone he reached at Clover Hill, a contemporary American restaurant in Brooklyn Heights, as AFROTECH™ previously reported.

He later joined Saga as executive chef in 2024, according to Eater. Located in Manhattan’s Financial District, the restaurant now holds two Michelin stars. Mitchell’s journey, however, began far from haute cuisine — in a modest Detroit bar and grill he once thought was “fancy,” he told AFROTECH™ in an interview.

Looking back, he laughed: “It was like cats and dogs flying around the kitchen. It was kind of crazy.”

Mitchell credits his early passion for food to family influences, binge-watching the Food Network, and a fascination with “Iron Chef.” But it wasn’t until he landed his first fine dining job at 21, at a restaurant called Forest, that he caught a glimpse of the creative intensity that defines the world of Michelin stars.

“I learned there had never been a Black chef with three Michelin stars,” Mitchell said. “So I said, ‘Cool — let’s make that the goal.’”

That dream brought him to New York in 2016, where he faced the grind of Michelin kitchens — long hours, low pay, and missed holidays. Still, the sacrifice was worth it.

“When I got the star, the first feeling was relief,” he said. “Now my family understands what I’ve been doing. This is my career — for real.”

While the recognition matters, Mitchell is more moved by what it symbolizes.

“I didn’t know I’d be in a position to inspire,” he said. “But now that I am, I embrace it. I love that kids can look at someone like me and see a path in fine dining.”

Craft, Culture & Climbing The Ranks

Mitchell’s advice to aspiring Black chefs is simple: “Stick to the craft always.”

He’s candid about the challenges of fine dining — especially for those who don’t often see themselves reflected in kitchen leadership.

“The environment can be aggressive. It’s hierarchical,” he told AFROTECH™. “A lot of us want to be our own boss, and we don’t respond well to being talked to a certain way.”

But mastering the craft, he says, is what opens doors.

“If you can push through and focus on the food — on learning the techniques — your story will come through. And people will feel it,” he shared.

As he moved up in the industry, Mitchell’s philosophy evolved, too.

“You start as a mix of every chef you’ve worked for,” he told AFROTECH™. “But then you realize — you just have to be yourself.”

That self-expression shows up in his dishes, like potato salad with caviar, which he said is a nod to his grandmother, elevated through a fine dining lens.

Digital Tools, Real Impact

Technology is also reshaping how Mitchell runs his kitchen. Instead of relying on notebooks, his team uses shared digital systems to organize recipes and streamline communication. But to him, the most meaningful shift tech has brought is visibility.

“Guests want to know who’s cooking for them,” Mitchell said. “That connection, I think, has been very special.”

That openness was on full display at “All-Clad Al Fresco: Flavors of Summer,” where Mitchell and his team ditched fine dining formality for a rooftop pizza party in New York, as covered by The Knockturnal.

“They originally planned for skewers, but we said, ‘Let’s just make pizzas,’” Mitchell told AFROTECH™. “It turned out to be the most fun off-site event I’ve ever done. At the end of the day, we’re fine dining chefs — but we’re also people who just love to cook and have fun.”

Though skeptical at first, he was impressed by All-Clad’s outdoor pizza oven, as the brand, known for its premium stainless steel cookware, recently entered the outdoor cooking space.

“Being able to make a pizza that fast outside? I was genuinely impressed,” he said. “It was legit — even for someone like me who prefers charcoal.”

When it comes to summer cooking, Mitchell keeps it light and fresh. His go-to: grilled vegetables, especially zucchini skewers.

“That’s how I eat in real life now — clean, seasonal, simple.”

Infusing Personality Into The Plate

At Saga, Mitchell is reimagining what fine dining can feel like. He told AFROTECH™ he’s adding personal touches everywhere, from the music playing in the dining room to the baby photos on the fall menu, all while working to keep the restaurant’s Michelin stars.

“I’m just trying to put my personality into every piece of the restaurant’s DNA,” he said. “We’re building something new — something real.”

For Mitchell, he says cooking has never been just about technique or accolades. It’s about making people feel good.

“People assume I’m this super serious chef,” he said jokingly. “But really, we’re just having fun. We love cooking for people. That’s what it’s all about.”

Looking ahead, Mitchell hopes to help shift the culture of fine dining toward something that still values excellence but welcomes creativity, connection, and a real sense of joy.