Donohoe Hospitality names Malcolm Mitchell corporate director of restaurants and bars

25-year culinary veteran to oversee food and beverage experience for existing foodservice portfolio

Donohoe Hospitality Services named chef Malcolm Mitchell corporate director of restaurants and bars. Donohoe Hospitality, a division of Donohoe, tapped Mitchel to lead the food and beverage experience within the existing foodservice portfolio. In addition, he will create new concepts for developments in the pipeline and future.

Celebrating the last corporate addition

His appointment was announced today, December 14, by Donohoe Hospitality Services’ president, Thomas Penny, III.

“Chef Mitchell’s commitment to the highest culinary standards is outmatched only by his desire to share his love of food and drink with everyone he meets, ideal qualifications for a corporate director of restaurants and bars,” Penny said. “….Our restaurants are concepted and designed as true neighborhood establishments for locals as well as our guests, not merely check-list concepts to meet some brand requirement.”

Banking on Mitchell’s wealth of culinary experience

Mitchell has 25 years of culinary experience and is ideally-suited for increasing efficiencies and fueling returns for Donohoe Hospitality. In today’s labor-challenged environment, he will also erect best-in-class talent management programs. Moreover, Mitchell will prioritize the dining experience of guests.

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As an award-winning chef and author, Mitchell has shown off his talents at several A-class events. The Food & Wine Classic Aspen, Food Network Wine & Food Miami and the Black Chef Series have spotlighted his work. Prior to joining Donohoe Hospitality as corporate director of restaurants and bars, he was executive chef/owner of The M Chef Group.

Comfortable in the spotlight, he has appeared on several national cooking shows. These include “Food Networks Beat Bobby Flay” and “NTDTV Celebrity Chef Chinese Competition.” Plus, he achieved a semi-finalist position in Season 8 “Next Food Network.”

Mitchell also served as an adjunct professor for Prince Georges Community College. Furthermore, he received an Advanced Culinary Arts Degree from Stratford University.

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“As the F&B landscape continues to evolve and Donohoe expands its footprint, I look forward to leading the team responsible for creating memorable dining experiences,” said Mitchell. “Savvy owners realize that F&B revenues are no longer ancillary income.”

A top 35 management company by revenue, Donohoe Hospitality Services has become a leading hotel management company. The Bethesda, Md. firm is recognized by the The Washington Business Journal as one of the Top 10 Best Places to Work in the National Capital region.

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