Mitchell Cavin

Mitchell Cavin has over 20 years of experience in the culinary industry. Mitchell began their career in 1999 as a Prep Cook at The Dorsett Inn and Lead Grill Cook at Bay Wolf Restaurant. In 2001, they became a Sous Chef at Grasshopper Restaurant. From 2003 to 2005, they were the Executive Chef at Cooks Fresh Market and Executive Sous Chef at Epicurean Catering. In 2009, they were the Executive Sous Chef at Tony Rosacci's Fine Catering. From 2010 to 2014, they were the Executive Chef at Mangi Bevi Cafe and The Little Pub co. In 2021, they became the Executive Chef at REEF and is currently the Kitchen Manager at Faeth Therapeutics.

Mitchell Cavin attended Bishop O'Dowd High School from 1989 to 1993. Mitchell then went on to pursue an Associate Degree in Culinary Arts from the California Culinary Academy, which they completed in 1999. Mitchell also holds a ServSafe certification from ServSafe Certified.