Q&A with Charlie Mitchell, Executive Chef and Owner of Clover Hill in Brooklyn Heights
Charlie Mitchell, Executive Chef and Owner of Clover Hill | Photo: Clay Williams
For Gastronomer’s latest Chef Q&A, I had the pleasure of speaking with Charlie Mitchell, Executive Chef and Owner behind the highly acclaimed restaurant, Clover Hill. Located in New York City’s quaint and scenic Brooklyn Heights neighborhood, Chef Mitchell and his team have been making waves with their innovative culinary approach that has transformed Clover Hill from a beloved neighborhood restaurant into a Michelin-starred dining destination. Originally from Detroit, Chef Mitchell embarked on his culinary career at the age 19, garnering experience at lauded culinary institutions, such as Eleven Madison Park, Betony, and Jônt. In November of 2021, Chef Mitchell embarked on a new chapter as the Executive Chef at Clover Hill, where he played a pivotal role in the grand reopening following a two-year pandemic hiatus. Chef Mitchell’s commitment to seasonal and local ingredients, thoughtful sourcing, and a harmonious fusion of comfort and finesse in his cuisine earned Clover Hill a coveted star in the esteemed 2022 Michelin Guide.
At Clover Hill, Charlie's vision of fine dining transcends the conventional norms. Eschewing white tablecloths and hushed atmospheres, he believes that fine dining should be a dynamic and vibrant experience. Drawing inspiration from the artistic expressions ingrained in New York City culture, Charlie curates an ambiance that reflects his love for fashion and music, infusing his dining room with a congenial energy. Through meticulous craftsmanship and a vibrant atmosphere, Chef Mitchell creates a juxtaposition of decadence and comfort, redefining the boundaries of the fine dining experience.
As Chef Mitchell ascends to the upper echelons of the culinary world, his passion for transforming the industry's culture is a central mission. He envisions a new era characterized by inclusivity, nurturing, and a focus on wellness. Recognizing the traditional chaos that permeates kitchen environments, Charlie strives to introduce balance and well-being for his team. Moreover, his unwavering dedication extends beyond his personal journey, as he actively supports, fosters, and promotes racial and ethnic diversity within the hospitality community, aiming to create a more vibrant and inclusive industry for all.
Q: Clover Hill recently received a Michelin star. Was that something you set your mind to achieving, or was it a natural result of your team's work and the philosophy you've implemented?
“It's a bit of both, actually. As a chef, I've always had the goal of achieving stars and opening my own restaurant. When we opened Clover Hill, we didn't specifically set out to get a Michelin star in our first year. We started with humble beginnings, using the same kitchen and equipment as the previous chef. Our focus was on challenging ourselves and creating our own style. As we progressed, we realized that we were doing something good, but the Michelin star was not something we expected, especially in our first year.”
Photo: Natalie Black
Q: Can you tell us more about the philosophy and ethos you've implemented at Clover Hill, which led to this recognition?
“Our goal was to create an intimate and approachable dining experience. We wanted the restaurant to feel like home, with a small, sexy space tucked away in Brooklyn. The energy of the room was important to us. In terms of the food, my cooking style is ingredient-focused and flavor-driven. I believe in honest cooking, paying attention to details, and creating a warm and comforting dining experience. We're not afraid to use spices and seasonings to enhance the flavors, and we strive to make every dish an adventure. We want guests to love our food or hate it, without any in-between. This combination of creating a welcoming atmosphere and serving honest, flavorful food set us apart.”
Photo: Natalie Black
Q: You mentioned that you grew up in Detroit and have worked in DC. How has it been navigating the New York dining scene, especially after COVID?
“Coming to New York City has always been a goal for me. Being a serious chef in this culinary pinnacle was important. After experiencing the pandemic in DC, I was motivated to move to New York City because I saw the opportunities for progress and the return of the restaurant industry. Despite the challenges and changes brought by COVID, I never lost hope in the industry. The decision to be here and continue cooking was easy for me.”
Photo: Natalie Black
Q: With your dishes rotating seasonally, where do you find inspiration for your creations?
“My inspiration primarily comes from the ingredients themselves. I start by sourcing the best and most seasonal ingredients available. From there, I challenge myself to explore new techniques and flavor profiles that complement the ingredients. It's important for me to stay true to the restaurant's identity and my own style as a chef. I also focus on letting a dish mature and improve over time, rather than constantly changing it. This consistency and attention to detail help build trust with our guests.”
Photo: Natalie Black
Q: There’s a video in which you showcased a king crab dish you serve at Clover Hill. Can you tell us about the creative process behind it?
“The king crab dish was a no-brainer for me. Growing up, crab legs were one of my favorite foods, and it holds a special place in my heart. So, I wanted to create a dish that focused on crab, lemon, and butter—the classic combination. We added some creative aspects, such as smoking the butter and using the crab shells to make a glaze. We also incorporated seasonal elements and created a beautiful tart shell. It started with my love for crab and evolved into a dish that embodies the flavors and experience I wanted to deliver to our guests.”
