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Miguel Paul Mitchell Chef Belinda ’ s Sous Chef
“ Cooking is how I express myself ” is a statement that I have built my foundation on as a Chef . I grew up in a home where every Sunday a wellprepared family meal was a must . At the age of 7 , my mother , being a chef herself , saw my passion for cooking and my love for the kitchen and always provided me with opportunities to experiment . Over a period of time , I was allowed to assist and prepare the family ’ s daily meals , this fueled my passion for the kitchen .
I was born on the beautiful island of Grenada in a small seaside village called Marlmount in St . David ’ s just to the east of the island . I attended the St David ’ s Catholic Secondary School , where I began sharpening my skills in the kitchen , making it known to the instructors of my chosen career to become a chef . Filled with excitement to pursue my career in the culinary field , I started working at island catering , a Grenadian-owned catering company , where I began as a restaurant server and quickly advanced to the kitchen . Upon graduating from St . David ’ s Catholic Secondary School , it became clear that I had to expand my skills further . I then enrolled in the Culinary Arts Program at T . A . Marryshow Community College .
After graduation and completing my internship at the Crane Residential Resort in Barbados , I was offered a job which I could not refuse . Before long , I was appointed Chef De Partie of D ’ Onofrio ’ s Trattoria , the youngest chef to ever hold this position . To feed my passion further , I ventured to the island of St Kitts and Nevis to accept a challenging position as head baker for the island ' s second-largest bakery . Later , missing the warmth of my homeland , I returned to Grenada and was hired at Sandals Grenada Resort & Spa .
Over the years I have filled many positions as a chef ranging from Head Baker , Restaurant and Kitchen Manager , Private Chef , and Events Coordinator and as a result , I am to date the Sous Chef of Flavours of Grenada , an innovative product of Chef Belinda Bishop , where I have been given the opportunity to participate in the development of other budding young chefs like myself while creating the contemporary Grenadian cuisine , that utilizes a “ farm to table ” approach that Chef Belinda and the Flavours of Grenada ™ brand are known for .
The skills I ’ ve gained over the past 14 years of cooking for a diverse range of people from various cultural and ethnic backgrounds have allowed me to excel in this career . I live for creating recipes that satisfy the palate , soul , and heart while combining authentic Grenadian cuisine with international and regional classics . Additionally , in my spare time , I love experiencing nature in its entirety and expressing myself through arts and crafts , which serve as a source of inspiration for my role in the kitchen . As a chef , I believe it ’ s my duty to provide not only healthy foods that nourish the body and mind but also delicious foods that exhilarate the senses .