Mitch Mayers, exec chef of Black Pearl, on Mohawks and Agio

The only mistake Mitch has made thus far is not going to work under better individuals......  He'd be better eating some humble pie and working in kitchens such as Fruition, Frasca, Mizuna etc not as the chief but as a line cook....  While he's learning important management skills at his present position, the passion is lacking.  If you don't think it is go and eat at Black Pearl one night.  The most telling thing in the interview was that it was his summer externship at a restaurant working under people from Thomas Keller's empire that had him the most fired up....then he had bills to pay and ended up at Hillstone, yawn.    

I don't know Mitch real well, but I've spent some time with him at industry event and I cross paths with him through the normal course of business.  I've found him to be professional, passionate, and funny.  I respect him and his food. 

It strikes me as somewhat sad that a good number of the chefs in the Chef and Tell articles become punching bags for hate driven missives and rants from anonymous posters.  I've traveled to other cities and I haven't found one that exemplifies the philanthropically chef driven culture that we enjoy in Denver.  I applaud the chefs that put it all out there in the interviews - that's part of their DNA - it takes guts and it's why the chefs have been so successful growing our food culture in Denver. 

Why are some of these Westword readers so hateful?  Can't blame the cost of the Westword.  Time to stop the cheap shots!  

I worked with Mitch at the ccg and there is no one harder working or more dedicated than him. The kid works his ass off every day to do a job and am guessing that was the same in school. He is definitely not entitled and has earned everything he has done

I've only interacted with him once, but I thought he was nice and extremely helpful. I don't get all the hate.