Mitchell Altholz, Executive Chef
Chef Mitchell Altholz uses produce picked the same day. Click to play video»
A graduate of the Culinary Institute of America, Mitchell Altholz gained culinary expertise in two continents.
He returned to his native country in 1995 after spending seven years in France, mastering the art of gastronomy at such fine restaurants as Maxim’s (Paris), Paul Bocuse (Lyon), Le Saprien (Sauternes) and L’Iboga (Bordeaux). During his tenure, Chef Mitchell was the only American in Bordeaux to hold the position of Chef de Cuisine. It is also there that he met his wife, Jocelyne.
Chef Mitchell’s New York credits include Sous Chef at Maxim’s from 1985 – 1989, where he had the honor of working with many renowned guest chefs including Jacques Pépin and Mitchell Rostang. From there, his talents took him to St. Thomas where he worked as Executive Chef at The Inn at Mandahi.
On Valentine’s Day 1998, Mitchell and Jocelyne opened an intimate nine-table restaurant in Maplewood, aptly named “Jocelyne.” The skills of both Mitchell and his wife earned three stars from New Jersey Monthly, an “Excellent” from The New York Times, four stars from The Star Ledger, a Zagat rating of 27 for food and a DiRoNA (Distinguished Restaurants of North America) Award before selling the business in 2005.
Mitchell joined Highlawn Pavilion in 2005 and, in addition to creating a culinary buzz, has garnered an “Excellent” rating from The New York Times, four stars from The Star Ledger, a Top Restaurant award from New Jersey Monthly and has been chosen to lead a handful of dinners at The James Beard House.