Management Profiles

My Perspective…
Everything I do in life is focused on being better today than yesterday, and on moving forward toward my personal and professional goals. At Cameron Mitchell Restaurants, I'm able to live those every day. Our recent work with one of my favorite restaurants - Mitchell's Ocean Club - is a good example. This is a concept originally created in 1999, but re-birthed in 2006. We believe that today it has the potential to become a regional, or even national, brand.

In the 11 years I've been with the company, I have always followed the philosophy that our associates come first. I ensure that my actions as a manager reflect how I would want someone to manage or treat me, because if we take care of our associates, our associates then will take care of our guests, and our guests will take care of our company.

The culture of this organization is second to none and provides a work environment you want to not only be a part of, but that you want to strive to make better. Cameron is not only my boss, but he has treated me as a partner in his business, and this relationship makes work very enjoyable.

Experience…
David Miller joined the Cameron Mitchell Restaurants team in 1996 after a decade with The Stouffer Restaurant Company. During his tenure with Stouffer, he worked in 10 markets and oversaw numerous restaurant concepts. This experience has allowed David to be instrumental in facilitating the growth of the company from three restaurants to what it is today.

In his role as Executive Vice President, David works closely with each executive team member and reports directly to company President Cameron Mitchell. He plays a vital role in the development and design of new restaurants.

David regularly travels to each restaurant location to conduct "President Round Tables." These interactive meetings with company associates allow Cameron Mitchell Restaurants to ensure the company's culture is alive and well. He also spends time participating in manager meetings and training classes to help develop managers for the future expansion of the company.

David attended The Ohio State University and Columbus State Community College, where he studied hospitality management. He was named one of the "40 Under Forty" local business leaders by Columbus Business First and is very active in the community that has supported him. He is a board member of the Central Ohio Restaurant Association and is the co-founder and co-chair of the Columbus Food & Wine Affair, a major fundraising event that benefits a number of local charities.

 

My Perspective…
When I dine out, my favorite restaurant to visit with my family is Molly Woo's. My kids love the restaurant's atmosphere and casual environment. The food is high quality, the menu offers great variety and the hospitality is genuine.

It is those elements that shape Cameron Mitchell Restaurants' common goal: to be better today than yesterday and better tomorrow than today. Our company is advancing because of this driving force, and our willingness to accept and act on feedback from our guests and our associates. This evaluation is an incredible tool in our success.

I have shared in that success through my association with Cameron Mitchell Restaurants. I have had opportunities and experiences for personal and professional growth that are unmatched in the industry.

Experience…
Jim Torski joined Cameron Mitchell Restaurants in 1999 as a multiple unit regional manager and was named Vice President of Operations in 2004. He oversees all operational aspects of the restaurants and works closely with Regional Directors, General Managers and Executive Chefs. Jim is also extremely involved in development of manager training programs, the conservation of the company's culture, menu and concept development, and the growth of Cameron Mitchell Restaurants Catering Company.

Jim began his experience in the hospitality industry through a long tenure with Hyatt Hotels & Resorts, starting at the Hyatt Regency in Columbus, Ohio. After being appointed Assistant Food and Beverage Director, he was named to the opening team for the Grand Hyatt Washington (D.C.), a premier 1,000-room hotel with an $11 million annual catering operation. Jim also was part of the opening team for the Hyatt Regency Ravinia outside Atlanta, Georgia. He later was named Executive Assistant Manager Food & Beverage for Hyatt Regency Fort Worth Texas.

Prior to joining Cameron Mitchell Restaurants, Jim also served as Director of Operations for the Radisson Plaza Hotel at Mark Center in Alexandria, Virginia. This 500-room hotel was the flagship facility for Radisson Hotels, with annualized sales of $22 million, including $7 million from food and beverage operations. During his tenure at the Radisson, he was responsible for opening two new food and beverage outlets on the property, while increasing overall hotel sales by 18 percent.

 

My Perspective…
Before being named executive corporate chef, I spent a year working at Cap City Diner. Because of my experience, that particular restaurant always will be special for me and my family. We still choose Cap City as a favorite when dining with family and friends.

Cameron Mitchell Restaurants not only brings great dining experiences to families and neighbors in our local communities, but also provides extraordinary opportunities to its associates for development and advancement.

Many hours of my weeks are focused on quality - both in the foods we choose and the ways we prepare them for our guests. I receive a great deal of personal satisfaction from infusing this commitment to quality into doing my job and doing it well.

Experience…
Wayne Schick joined Cameron Mitchell Restaurants in 1997 and serves as Vice President and Executive Corporate Chef. He oversees the day-to-day culinary operations of all the restaurants, provides variety in menu development, sets freshness and quality standards, ensures consistency in execution and oversees purchasing programs for the company.

With many years of experience as a seafood chef, Wayne has played a vital role in the growth and development of Cameron Mitchell Restaurants, including contributing his expertise to develop and launch the company's primary growth vehicle - Mitchell's Fish Market - in 1998. Wayne also serves as mentor and coach to future chefs in the Cameron Mitchell Restaurants organization.

Wayne began his culinary career more than two decades ago working in several restaurants while pursuing a degree in engineering. Realizing he was meant to be in the kitchen creating, he signed on as a three-year apprentice with Westin Hotels in Cincinnati, Ohio. Wayne later became a Sous Chef for the Stouffer Restaurant Company in Cleveland, Ohio, and was shortly thereafter promoted to Executive Chef at One Nation Restaurant in Columbus, Ohio. Wishing to broaden his culinary experience, he moved with his family to Fort Lauderdale, Florida, to work with the renowned Chuck Muer Restaurants before joining Cameron Mitchell Restaurants.

 

My Perspective…
Choosing a favorite Cameron Mitchell restaurant is like choosing a favorite child - impossible. Each is different, and each has unique memories for me.

As a chef, I've learned that participating in the creative process is about more than just cooking, or about creating new dishes. There is an art in everything our team does. We are pushed to think outside the box and to take a creative approach to challenges and developments that impact the company.

Since day one, I've been treated as a business partner in Cameron Mitchell Restaurants. Our team communicates openly about our company, and that knowledge has educated me on our business and motivated me to succeed. I appreciate that both my professional and personal growth, along with the well- being of my family, also are part of the company's commitment.

Experience…
Charles "Chuck" Kline joined Cameron Mitchell Restaurants in 1995 and currently serves as Vice President of Food and Beverage. In addition to overseeing the culinary development of the restaurants, he also directs the company's beverage merchandising, as well as the operations of Cameron Mitchell Catering Company. He has assisted in the development of several Cameron Mitchell Restaurants concepts, including Martini Italian Bistro, Mitchell's Steakhouse, Columbus Fish Market, M, Mitchell's Ocean Club and Molly Woo's Asian Bistro.

Chuck began with Cameron Mitchell Restaurants as Sous Chef, and then as Executive Chef, at Cap City Fine Diner. He then as Executive Chef led the openings of Martini in downtown Columbus and the first Fish Market. In 1999, he was named Executive Corporate Chef and was named to his current position in 2006. He actively participates in new concept development for the company, which involves traveling to diverse locations to research potential new concepts, with a goal of further establishing Cameron Mitchell Restaurants as a national presence. A large part of his role in the company also involves fostering a "belief in the creative process," a key company philosophy.

A graduate of Columbus State Community College's culinary program, Chuck has two decades of experience in the restaurant business and trained at The Refectory for five years under French Chef Richard Blondin. His culinary expertise was recognized when he was named "Culinarian of the Year" by the Columbus chapter of the American Culinary Federation. He also serves on the Board of Directors for Columbus State.

 

My Perspective…
It is hard to choose my favorite Cameron Mitchell Restaurant because I really do love them all. Ultimately, I would pick Cap City, because it is great for people of all ages, and the menu has something for everyone. Hands-down, Cap City has the best Reuben sandwich anywhere…and then there is the Seriously Big Chocolate Cake - my favorite dessert! However, I learned to love seafood by dining at Mitchell's Ocean Club, which is another great place for family gatherings that is also perfect for business events.

All the Cameron Mitchell Restaurants reflect our overriding theme of excellence and hospitality. The "associates come first" philosophy and our high standards for quality permeate everything we do. Our success comes from treating others with respect, enjoying and taking pride in doing what we do; doing it to the best of our ability, but still striving to be even better the next day.

The freedom to make decisions insures that I continue to learn every day. However, by also operating under the theory that two heads are better than one we enjoy a feeling of teamwork and tremendous accomplishment. I have been with the company since day one, and over the years, this collaborative environment has allowed me to build invaluable relationships with the five groups of people we serve - our associates, guests, investors, purveyors and the community.

Experience…
Stacey has been with Cameron Mitchell Restaurants since Cameron opened his first restaurant, Cameron's American Bistro, in 1993. She began as the company's accountant and advanced to her current position as Vice President of Corporate Affairs.

Stacey works closely with Cameron on a daily basis and manages investor relations, restaurant licensing, home office administration, and strategic and cash flow planning. Her long tenure with the company has made her a leader in sharing the company's culture and history.

Prior to joining Cameron Mitchell Restaurants, Stacey spent eight years with Columbus-based Micro Resources/Resource One, which she joined as Accounting Manager in its start-up phase and helped grow to become a $30 million computer systems reseller. Stacey earned a Bachelor's Degree in Accounting from Franklin University in Columbus, Ohio, while working full-time and raising a family.

 

My Perspective…
Cameron Mitchell Restaurants has shaped so much of my life. On the night my husband proposed to me, we dined at Martini Polaris. Much to my surprise, he had invited 18 people, including my best friends and my family, to join our dinner, which also happened to be on my birthday.

Our team is able to go far beyond the "numbers" of our business, showing our dedication and commitment not only to the finances, but also to the company overall. In accounting, the whole really is greater than the sum of its parts. When you add it all up, that philosophy is reflected in the way our team interacts with each other and in how we work together to reach company goals.

Everyone on our team has an extraordinary work ethic and a passion to be the best. Our collegial environment and shared dedication to excellence have made me so proud of our company, our restaurants and our associates. I feel very blessed to have a job I love and to work in an environment where everyone is valued.

Experience…
Diane joined Cameron Mitchell Restaurants in 1997 as the Chief Financial Officer. Because she grew up in the restaurant business and has significant hospitality finance experience, Diane has proven to be an extremely valuable asset to the Cameron Mitchell Restaurants team.

Diane oversees the company's Accounting and Information Technology departments. She also manages the company's banking relationships and business insurance. Diane is a critical element of the company's ongoing budgeting process, helping to measure past performance and monitor future projections.

Diane graduated with a degree in Accounting and Finance from Ohio University. She previously served as controller of Herberts Powder Coatings, Inc., a $50 million multi-national organization located in Hilliard, Ohio. She also was an accountant with Deloitte & Touche, LLP, in Columbus, Ohio, where she performed auditing services for hospitality, manufacturing and distribution companies.

 

My Perspective…
As a restaurant marketer, we are taught that the "customer is always right." But when I read an interview with Cameron Mitchell in Nation's Restaurant News, he explained he believed in putting his associates first - a strategy that differentiates our company to this day. I knew that was a place I wanted to be. The philosophy works because ensuring the happiness of our guests can only be achieved by having truly happy associates.

Without question, our success has been shaped not only by our associates, but also by the extraordinary quality of our food and our operations. We are a creative, entrepreneurial company with nine distinct restaurant concepts and a catering company, making every day unique and challenging.

Not long after I joined Cameron Mitchell Restaurants, we opened a new concept - Mitchell's Ocean Club - at Easton Town Center, a major shopping destination in Columbus, Ohio. Because I was able to promote this exciting new concept, work on menu design and oversee all the marketing, Mitchell's Ocean Club always will be my favorite restaurant. Repeating this as we've opened other restaurant concepts has been incredibly stimulating.

Experience…
Carolyn Delp has served since 1999 as Vice President of Marketing for Cameron Mitchell Restaurants. She oversees all marketing programs for the company and for Cameron Mitchell Catering Company. Her responsibilities encompass all advertising, public relations, in-store marketing, Web site development, market research and local store marketing. Her campaigns for the company have included print, radio, billboard, electronic and direct mail marketing programs.

Before joining Cameron Mitchell Restaurants, Carolyn spent more than a decade in marketing at Columbus, Ohio-based Max and Erma's Restaurants, serving most recently as Director of Advertising. A Miami (Ohio) University graduate, Carolyn's experience also includes several years as Director of Special Events for the Cystic Fibrosis Foundation.

Active in the community, Carolyn serves as marketing chair and on the steering committee for the Columbus Food and Wine Affair, which benefits the Central Ohio Restaurant Association (CORA), United Way and Adventures for Wish Kids. She also is a steering committee member for CORA's Marketing Executives Group, an affiliate of CORA created to discuss restaurant marketing topics.

 

My perspective…
One of the great culture stories of this organization is the 'milkshake' story, which I heard for the first time when interviewing for my position. The story takes place around what would happen if a guest asked for a chocolate milkshake - an item that isn't part of the menu. Although you might assume that the protocol would be for the server creatively work around this request while keeping our guest happy, instead, the server is instructed to fill the guest's request - whatever it may be - including providing the guest with a milkshake.

When I was dining at Ocean Club during my interview, I decided to "test" the server by ordering a milkshake, and sure enough, there was no hesitation in fulfilling my wish. To me, that story exemplifies a commitment to the Cameron Mitchell Restaurants' culture that isn't the norm in this industry - that "the answer is yes" is a philosophy that really does work. I knew immediately that this was an organization I wanted to be a part of.

What I find even more impressive is that the server still works at Ocean Club five years later. That underscores our commitment to hiring and retaining the best possible talent and treating all of our staff with the utmost respect. It's a philosophy that's been with us from the beginning, and one that I wholeheartedly embrace.

Experience…
Chuck Davis joined Cameron Mitchell Restaurants in 2002 and serves as Vice President of Human Resources. He helps ensure the best practices and policies are in place to support the company's main goal of "putting associates first" and to attract and retain great associates.

Chuck also acts as a cultural filter for the company by ensuring all employment-related subjects are handled in consideration of the strong company culture thriving at Cameron Mitchell Restaurants. At the same time, he dedicates himself to protecting the "back door" of the company by maintaining a deep understanding of labor laws and issues and training managers so they are well-prepared to follow the laws within the context of the company culture.

A native of San Jose, California, Chuck graduated from the University of Santa Clara with a business degree. He served as a Lieutenant in the U.S. Army; worked for the Marriott Corporation, in both their theme park and hotel divisions; and worked for Interstate Hotels for nineteen years in positions including Senior Director of Recruitment and Succession Planning and Regional Director of Human Resources. While with Interstate Hotels, Chuck earned his Master's degree in Labor Relations from Indiana University of Pennsylvania and earned the designation of Professional in Human Resources from the Society of Human Resources Management.