Cameron Mitchell is a study in contrasts. Dressed in a crisp dress shirt and slacks, soft spoken and extremely engaging, with an impish grin and a bit of a twinkle in his eye when he talks about his restaurants, his appearance belies the drive that helped him build a chain of 35 restaurants by his mid-40s.
Mitchell grew up in the prosperous suburb of Upper Arlington, but describes himself as a “have not,” largely because his parents, an insurance man and a secretary, were divorced. He coveted “a better life,” which may explain his incredible ambition. Another contrast: he was last in his class academically, but his classmates voted him class president and “most likely to succeed.”
Mitchell got his start in the food business as a high school junior washing dishes at the former Cork and Cleaver on Old Henderson Road (now Hyde Park). After graduating from high school in 1981, he worked at Max & Erma’s as a line cook and evening host. He says he was “lazy, the worst performer who was going nowhere.”
Then, late one evening, Mitchell had an “epiphany.” He rushed home, wrote down his goals and gave them to his mother. They included graduating from the prestigious Culinary Institute of America (CIA) in Hyde Park, N.Y. and being an executive chef by the age of 23, general manager by 24, regional manager by 26, vice president of operations by 30 and president of a restaurant chain by 35.
But because of his grades, Mitchell was initially turned down by the CIA. He made up for it by taking remedial classes and eventually attended the CIA in 1985 and 86, a stint which included a five month apprenticeship at the Hyatt Regency Columbus. Upon graduation, Mitchell helped open 55 at the Crosswoods and was able to participate in the building of a chain (55 Group).
Mitchell had, in fact, met his goals. He was executive chef at age 23 and general manager at 24, both at 55 on the Boulevard. He was general manager at 55 Crosswoods, and he became head of operations at 55 Group by age 26.
Mitchell stayed at the 55 Group for about three years, but increasingly grew frustrated by what he considered a “glass ceiling.” He had another epiphany while watching Chef Hubert Siefert “work the room” at the Gourmet Market (now Spagio) and left 55 Group six weeks later to open his own restaurant and build his own restaurant chain. He was 29.
Although Mitchell certainly had the drive, it was a difficult challenge. Among other things, he had to raise a great deal of money and was down to his last $70. In anticipation of a “money” meeting with his lawyers, he took a chance and asked an investor for an additional $30,000 (he needed $40,000). Somehow he managed to get it all.
Cameron's, featuring upscale “New American” food with flair, opened in Linworth on Oct. 5, 1993. Cameron Mitchell was barely 30.
The restaurant was successful, and Mitchell began opening new restaurants at a dizzying pace: Cap City Diner in 1995 (with a second in 1997); Martini Italian Bistro in 1996; Columbus Fish Market and Mitchell’s Steakhouse in 1998; Ocean Club in 1999; and “M” and Molly Woo’s in 2001. Mitchell opened seven restaurants with completely different concepts in eight years.
In 2007, he opened Marcella’s. By 2008, there were a total of 34 restaurants in the Cameron Mitchell chain.
Along the way, he achieved his final goal of being the president of a restaurant chain by the age of 35. He sold Mitchell’s Fish Market and Mitchell’s Steakhouse restaurants to the high-end Ruth’s Chris chain for a reported $92 million.
Mitchell’s current project is Ocean Prime, an exciting concept that takes Mitchell's Ocean Club at Easton Town Centre to a whole new level. He describes Ocean Prime as “a place for grownups. (It’s) a place that generates no negative votes when a group is deciding where to dine, because it is both high-end steakhouse and fine dining seafood in a supper club atmosphere that includes multiple bars and entertainment.” There are currently five locations: Troy, Mich.; Orlando, Tampa, and Miami, Fla.; and Scottsdale, Ariz. They are all exceeding expectations. Mitchell hopes to expand this concept at as many as 25 “trophy locations in prime markets.”
As for the future, Mitchell says he is focusing on two principles – understanding the power of restaurant brand development and understanding mental capital is as important as financial capital. He envisions “moving from building enterprise to building legacy.” And, since he “loves and lives” his work, he never plans to retire.
Mitchell says the strengths of his restaurants are the consistent, excellent service and the culture and values. He prides himself on treating and training his associates very well, and on his focus of using top quality ingredients to make well-prepared, made-from-scratch food.
“There is no cost cutting,” he says. “Culture and values are more important than profits.”
A short order Q & A with Cameron Mitchell.
CityScene: What is the best restaurant experience you have ever had?
Cameron Mitchell: The French Laundry, Yountville, Calif. (the legendary Thomas Keller)
CS: What restaurateur do you admire?
CM: Richard Mellman, founder of the “Lettuce Entertain You” multi-concept Chicago restaurant group.
CS: Did you cook as a kid?
CM: Yes. (My) “specialties” included popovers and shrimp.
CS: What do you cook at home?
CM: “To help out Molly” (his wife), he recently prepared meat loaf and mashed potatoes.
CS: What are some of your casual dining favorites?
CM: Rotolo's Pizza, Tommy's Pizza.
CS: Where do you and your wife go for dinner (other than Cameron Mitchell restaurants)?
CM: Rigsby's Kitchen, The Rossi (and) Lindey's.
CS: What are three things you always have in your refrigerator at home?
CM: Fresca, skim milk (and) cheese.
CS: What are three of your favorite cooking tools?
CM: A nonstick skillet, grill (and) rubber spatula.
CS: Do you have any passions/hobbies outside of your work and family?
CM: Golf and travel (an annual family vacation in Italy).
CS: What would you be if you could not be a chef or restaurant owner?
CM: A senator.
Steve Stover is a contributing writer for CityScene.