Dean Mitchell, a James Beard nominee who has been featured on the Discovery Channel series "Great Chefs of the South," is now executive chef at 1900 Restaurant & Lounge in Lumina Station.
 
Mitchell has spent much of his career thus far working in fine dining in south Florida and western North Carolina. He recently relocated to Wilmington to be closer to his daughter Kirsten Mitchell, who is the executive chef at nearby Grand Cru Food & Wine. When Dean Mitchell first returned to town, he helped Kirsten until the opening at 1900 became available. 

Chef Jeffrey Porter, who previously headed the kitchen at 1900 as well as Dixie Grill, was forced to step down and pare back his grueling schedule beacause health concerns, and he had an inkling that Dean Mitchell might be interested in the position.
 
Once Mitchell was on board, 1900 owner Ken Oliver said he gave him free reign to redesign 1900’s menu.  
 
“My vision is simple, healthy, fresh food and that will be my focus,” Dean Mitchell said. “Being new to the area, I’m fortunate to have Kirsten to help foster my relationship with local purveyors.”
 
Dean Mitchell’s new menu reflects the season with items such as a duck and spinach salad with orange segments; candied pecans and a sherry vinaigrette; pan-seared scallops in a leek and fennel fondue; and a bone-in pork chop with butternut squash hash and coconut curry sauce.
 
Oliver said the fall menu showcases refined American cooking designed to reflect the ambiance of 1900 Restaurant & Lounge.
 
Located at 1900 Eastwood Road, the restaurant is open for dinner beginning at 5 p.m. Tuesday-Saturday.
 
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