Ohhhh Mitchell’s Café were to start. I guess I should start by telling you a bit about myself. By “Myself” I mean me (The Big Cheese) Owen Erskine. I may call myself “The Big Cheese” but It wasn’t always that way! I started out working at the lovely Pesto’s Café up in Thickwood (where Soleki Japanese Fusion Restaurant is now) back in 2003 or so. After moving back and forth from the dish pit to the hot-line, it came time for me to move on to something more cooking focused. I thought that was going to be to Pango Pizza but my Dad, being wise as he is, found a help wanted add for a “Mitchells Café & Conversations Fine Dining”. That’s where I meet my Mentor’s for the next 10 years Steve & Cathy Neihaus.
After working or a bit on Friday and Saturday Evenings I approached Steve with an opportunity to help me start my apprenticeship in the RAP (Registered Apprenticeship Program) and on came the First Cook apprentice in Wood Buffalo History! After Graduating From Father Merc High School in 2007 I was off to Calgary to finish my 1st year of school. After 2 years working my way thru the ranks at the Hyatt Calgary and a homesick heart after losing some close friends in tragic accidents, a phone call with Steve and Cathy, coming home just felt right. In Early Fall of 2009 The Chef’s Table was born and the rebirth of Mitchell’s as a grab-n-go Deli/Sandwich shop with a lot less seats and a lot quicker service.
In 2016 I took on Mitchell’s as my own and have refocused the menu to prepare more of the food in-house, work with local partners with a shared passion for authentic, local experiences and freshen up the image to reflect the great things happening behind the scenes.
Thanks again for checking it out!