Thomas Mitchell
Executive Chef

After graduation from the California Culinary Academy, Thomas Mitchell began his career with Bradley Ogden at the Campton Place Hotel in San Francisco. His talents did not go unrecognized. Thomas accepted an invitation to apprentice at Le Gavroche in London, England. When he returned to the states he gained local celebrity as the Executive Chef at Sushi Ran, a perennial Top 100 Bay Area Restaurant. The versatility of his recipes suggests the breadth of his experience with Mediterranean, French, California, and Pacific Rim cuisine.

At Paradise Bay, Thomas uses fresh locally farmed fruits and vegetables; and fresh seafood harvested from local waters, Thomas has designed a menu that truly showcases his remarkable culinary artistry and unique aesthetic sensibilities. His menu will change with the growing seasons; seafood will remain as the centerpiece. Inventive pairings like Lobster and Rock Shrimp Shiso Tempura with Ginger-Tomato Hash and Wasabi-Mustard Sauce; Duck Trap Smoked Salmon Stack with Pickled Cucumbers, Arugula and Horseradish Cream; and Moroccan Seared Colorado Lamb Sirloin with Plantain Spiders and a Mango-Chili Sauce reflect the range of his imagination.