Chef Mitch

 Mitchell Alan Post Started cooking for family at a very young age in colorado, preparing lunch with his sister

setting a dinning-room restaurant style for grandpa. Next started a restaurant career  at 15. After high school, his

father bought a diner in Big Bear. Where the development of personal and professional skills began. And to this

day are  still prevelent today. The fine dinning background  came his way at 19 years old in San Jose  some of

the finest foods delivered. Mitch was the driving force behind many kitchens.  All the while studied culinary and food

art at West valley college which had teachers that joined with the culinary institute of America.  Preformed television programs for cable before the food network came about. The chefs emphasis of Fresh Farm to Table and healthy food style is a constant statement and evolution of  the way food should be, Simple Fresh and Flavorful And Healthy. Using choice ingredients has enabled an array of stylish selections.  Mediterranean, European, Latin, Asian, Oriental, Indian, Old American, Just to name some.  Finding his way into home agian  Cheffed for William Lyon in his home and prepared many meals,  including The predikan diet . After 30 years restaurants. Including opening his own place :            

A Calif. /Italian Restaurant, In Carmel Valley. In 1999  once again working in  homes presented itself.

Chef Mitch became available to the family's and working professional's to hire.