| Chef Mitchell Murphree of Five Senses Restaurant and Bar A graduate of The University of Tennessee, Knoxville and The Culinary Institute of America in Hyde Park, New York, Chef Mitchell Murphree will soon live out a dream of opening his own restaurant in Murfreesboro, Tennessee, Five Senses. Mitchell first realized his love for food and cooking working under chef Mahasti Vafaie at the Tomato Head in Knoxville, TN. It was there he learned many cooking techniques and the joy of using fresh ingredients. Encouraged to further his cooking career, he attended the CIA and completed an externship at the PGA National Resort and Spa in Palm Beach Gardens, FL. Upon graduation from the CIA in 2001, Mitchell accepted a job under the James Beard award winning chef Frank Stitt at Highland’s Bar and Grill. During his 2 years at Highland’s, Gourmet magazine named it the 5th best restaurant in the country. In 2003, Mitchell sought an opportunity to become executive chef at B. McNeel’s in Murfreesboro. It was there that he learned the ways of the restaurant business and saw great potential in the city of Murfreesboro. Most recently, Mitchell was the executive chef at Café 123 and 12th and Porter in Nashville, TN under restaurateur Jody Faison. Currently working hard on the completion of his restaurant, Mitchell looks forward to serving the people of Murfreesboro at Five Senses Restaurant and Bar, which is expected to open in November 2004. |
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