Herbie's unveils new chef, menus
Herbie’s has a new executive chef in the kitchen. Chef Jeramie Mitchell replaced chef John O’Brien in October. Herbie’s owner Aaron Teitelbaum announced the change this month, when Mitchell launched the restaurant’s new menus.
Following Herbie’s move from the Central West End to Clayton last year, owner Aaron Teitelbaum said he wanted a chef who could handle the leadership and the bigger crowds at the new location. Mitchell is the fourth chef to lead the Herbie’s team since the move.
“We needed someone to handle that volume and quality,” said Teitelbaum. “Mitchell has a similar style [to myself] and appreciates classic French techniques, but puts American influences into it.”
An Indiana native, Mitchell earned his culinary degree from Johnson & Wales. He has worked in kitchens in Florida and the Carolinas, and most recently Bristol Seafood Grill before taking over at Herbie’s.
Mitchell launched new brunch, lunch and dinner menus with new dishes like the soy caramel salmon, crab croquettes and seafood risotto, though Teitelbaum said classic dishes like the Firecracker Shrimp and beef Wellington will remain.
“I want customers to leave our restaurant and go ‘Wow, that’s amazing,’” said Teitelbaum. “That’s exactly what [Mitchell] has done here.”
Rachel Wilson is an editorial intern at Sauce Magazine.
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