A native to Hickory, North Carolina, Ryan Mitchell traces his culinary interest back to his youth, when he enjoyed preparing meals with his parents. These are memories that he cherishes to this day, holding them close as oversees the cuisine served to families at Fleming’s Prime Steakhouse & Wine Bar in Tampa.

He began his restaurant career at 18 as a Chef Garde Manager while attending college at Appalachian State University in Boone, North Carolina. He started his culinary journey as the Sous Chef for the prestigious Hound Ears Club in Blowing Rock, North Carolina. In 2000, he joined P.F. Chang’s China Bistro as Sous Chef to assist with the Virginia Beach and Richmond openings. In order to pursue his culinary career, he relocated to Tampa, Florida as the executive chef for the Gallery Eclectic Bistro.

In March of 2006, Mitchell began training at Fleming’s in Tampa for the ultimate goal of chef partner, a goal he soon met upon his relocation to the Knoxville Fleming’s. After sharing his culinary talent with the Knoxville community for over a year, he embraced the opportunity to return to Tampa to lead the Fleming’s team as chef partner. In addition to his chef partner responsibilities, Mitchell is a regional chef partner as he works directly with Fleming’s corporate executive chef, Russell Skall, to provide support for the culinary team in the Southeast.

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