Conversations with Jonathan Mitchell

Today we’d like to introduce you to Jonathan Mitchell.

Hi Jonathan, so excited to have you with us today. What can you tell us about your story?
I have been writing down recipes since I moved away to attend Virginia Tech in 2003. I always had an idea that I could end up doing something with food, but honestly, I just knew there would always be a job for an intelligent, easy to work with, solid personality person like myself no matter what. About 8 years ago, I was still living in Blacksburg, VA. I had already been in the food industry for 10+ years and realized that my ingenuity toward food would not be accepted where I was. The south is very traditional and not open to new things, much less fresh food. This can even be in your closest circle, so I knew that it was pivotal for me to be in an area that is accepting of new ideas or that would at least give a dish a chance.

I moved to North Carolina for some baseball tryouts, which also allowed me to plan out a food truck that would operate on Fort Bragg. It was a great concept, yet I wouldn’t say I liked it there and had the opportunity to move out here to Denver. I sold/gave away all my furniture, packed 4 bags (one of which turmeric spilled everywhere, and everything in that bag was yellow for quite a bit afterward), and took a flight out here to stay with my buddy while I got me feet under me. Drastic move, but little did I know then how much Denver was meant for me. As I started to work and live in Denver, I realized the need and want for new food, especially desserts (which are considered what I thrive in). 3 years into living here, I started my company. And I can not say the rest is history because I am not thriving, but I know I am headed in the right direction.

I should say that there have been multiple setbacks. Tons on tons of family and friends that have not agreed with my decision to move and push for what I believe could be. The problem is that I see someone scowl their face at my food mainly because it is not recognizable, yet I eat it and have the most blissful look of enjoyment ever. I have seen that exact reaction too many times to count, and it keeps me pushing for what I know to be possible.

Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced?
Struggles on struggles from the mental to the physical. Leaving all my family and friends, mentally justifying to myself why I left them, the lack of belief from them, being black (meaning no respect is ever handed to you, and even if you are perfect in every way, I will always be found as to why not). Business, as I know, takes time but grab things move slow. Also, I started my business right before COVID happened. The general restaurants want to overwork and suck all of your soul for 16.00 an hour. I can go on and on and on with this question. I am speaking in the past and the present.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am an all-around chef (meaning savory and sweet). I do not specialize in whatever you have not heard about, and I am great at quite a few and above par at rest. I bake amazingly well and rock savory too well. This is the reason why I am better than most chefs. When friends describe my food, they say, “It’s Jon’s food.” This is not because it is slopped or you need a specific chromosome to enjoy it, but because you have not had it before.

I am most proud of making people genuinely let go, enjoy and smile. I mean natural smiles that show true joy. I used to have thanksgiving dinners in Blacksburg, VA, for everyone who didn’t go home or just wanted a break from the fam. This would help me. All of the friends from all the different groups I kicked it with would have to kick it with each other. The punks, the metalheads, the hippies, the jocks, the sorority and fraternity kids all had to be in the same house. I swear it was the most beautiful thing to see different groupings mesh and enjoy each other’s presence, all because they knew good food and good vibes were on the way and there to stay. What sets me apart is my need to know more and more and more. Food is never-ending and I plan to be by its side for quite some time.

Also, I play piano; I can throw a baseball at 90 mph and would still be able to play in the minors. I made all of my apartment furniture, which started with my baby grand piano, which I restrung, tuned, and refurbished. It is so perfectly imperfect! Outside of giving smiles through food, finishing my piano was an accomplishment I am proud of.

Let’s talk about our city – what do you love? What do you not love?
I like that there is an actual possibility for acceptance and growth.
I wouldn’t say I like how the word family is thrown around so effortlessly in the job scene and just a bit fake to the face.

Contact Info:

• Email: amendall303@gmail.com
• Instagram: amend.all