Chef Charlie Mitchell, the first Black chef in New York City to earn a Michelin star, discussed his career influences and new role at Saga in a recent Newsweek interview. Born in Detroit, the 34-year-old chef credits family soul food traditions and early TV inspirations for shaping his authentic approach to cuisine. Now leading Saga after his mentor's passing, Mitchell emphasizes emotional connections in dining experiences.
Chef Charlie Mitchell's culinary path began in Detroit family kitchens, where grandmothers prepared soul food under an open-door policy that made meals feel abundant. "I just thought it was incredible. As a kid, it just felt like a never-ending amount of food," Mitchell told Newsweek's Editor-in-Chief Jennifer H. Cunningham during the Newsmakers Impact series interview.
A curious child fascinated by food, Mitchell's favorite word was 'why,' and he loved eating. Food Network, particularly Iron Chef, sparked his professional interest, with chefs like Masaharu Morimoto inspiring him to once aspire to be a sushi chef. This early exposure to Japanese techniques persists in his dishes, such as tempura-style fried fish reminiscent of childhood fish fries.
Mitchell earned the 2022 Michelin Guide New York Young Chef Award for his restaurant Clover Hill, where he became the first Black chef in New York City to receive a Michelin star. In 2024, he won the James Beard Award for Best Chef: New York State. Following the late 2024 passing of his mentor Jamal James Kent, Mitchell became executive chef at Saga in New York City's Financial District, transitioning it to a tasting-menu format while honoring Kent's values of respect, positivity, and community.
"To me, it's more about his way of leadership and a way of respect in the workplace," Mitchell said of Kent. "He would want me to do it the most authentic way to me." Saga reopened in September 2025 and retained its two-star Michelin rating under Mitchell's changes.
His menus blend personal history with diverse influences, like a cornbread-and-caviar opener stuffed with chicken and jalapeño, inspired by his grandmother. Mitchell prioritizes diners' emotional journeys: "I like to think of the whole experience: how people feel when they enter the room." He believes authenticity is key, advising others: "Just stay in the kitchen and focus on the craft."