News Releases

On January 23, renowned restaurateur Cameron Mitchell is giving Tampa a new place to step into the high life as Ocean Prime, the Modern American Supper Club, makes its debut at International Plaza, 2205 N. West Shore Blvd.  Dubbed by its creator as “sexy, sophisticated and fun,” this new Cameron Mitchell restaurant will be a prime attraction for residents and visitors, alike.

“Back in the day, a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve revived and redefined this great dining tradition,” said Ocean Prime general manager Brandon Davis. “Ocean Prime is big time; the place to see and be seen. With live piano music as the back-drop, guests will feel the electric vibe from the moment they enter. It is sure to become everyone’s new favorite place.”

Featuring the culinary expertise of Jeff Hostenske, executive chef and operating partner of Ocean Prime, will showcase the finest fresh seafood, prime steaks and handcrafted cocktails. 

“Prime” says it all. From the world class wine list, to the predominantly seafood menu with a great selection of steaks, everything at Ocean Prime is of the highest quality. 

 “Ocean Prime offers the best qualities found in a great seafood restaurant and a high-end steakhouse. Our menu offers a clever balance between traditional and inventive new classics,” Davis said. “We understand what our guests want and are passionate about delivering an unparalleled dining experience.”

The chef-driven menu was designed to bring modern twists to retro “supper club” favorites. Diners will enjoy classics such as Aged Wisconsin Cheddar Fondue, Truffle Deviled Eggs, and Classic Oysters Rockefeller as well as modern dishes like the Asian-French inspired Salt N’ Pepper Tuna with Wild Mushrooms and Ginger Salmon with Snap Peas and Soy Butter Sauce. On the dessert menu, the supper club staple Baked Alaska takes its place alongside a classic Crème Brulee, and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

In addition to five private dining rooms with seating for up to 44 guests, Ocean Prime features a patio terrace with outdoor dining and a 1,600 square-foot cocktail lounge. The retro elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – were designed to add to the warm energy of the restaurant.

Ocean Prime will serve lunch daily from 11:30 a.m. until 4 p.m. and dinner nightly: Monday through Thursday from 4 p.m. until 10 p.m.; Friday and Saturday from 4 p.m. until 11 p.m.; and Sunday from 4 p.m. until 9 p.m. Ocean Prime opens Friday, January 23, 2008, and reservations may be made by calling 813.490.5288.

Annual ceremony to be held November 19

COLUMBUS, OH - Cameron Mitchell, owner and founder of Cameron Mitchell Restaurants (CMR), will be inducted into the Central Ohio Business Hall of Fame on November 19 at the Easton Hilton Grand Ballroom.  Mitchell will be among four outstanding laureates to be inducted into the Hall of Fame this year.

Mitchell joins an impressive list of previous inductees including Les Wexner, Dave Longaberger, Jack Hanna and a host of other innovative Columbus business people.  "Columbus is where I chose to start my career and it has been an incredible place to live and work," said Mitchell.  "It is humbling to be noted among the exceptional local business people whom I admire."

Mitchell is a model for business success in Columbus and across the nation.  After beginning his career in the restaurant industry nearly three decades ago as a dishwasher at a local steakhouse, he strategically worked his way up the restaurant industry ladder - meeting ambitious goals he had set for himself along the way.

At the age of 22, Mitchell graduated from the prestigious Culinary Institute of America (CIA).  He started his professional career with the 55 Restaurant Group and rose through the company's ranks until he was directing all restaurant operations.  Eventually, he set forth on his most ambitious career aspiration: to be president of his own restaurant company.

Beginning with the launch of Cameron's, and through the development of new concepts and the expansion of several of his most popular concepts, Mitchell led the way as Cameron Mitchell Restaurants grew dramatically.  Since its founding, CMR has opened more than 50 restaurants in 11 states and last year completed a $92 million sale of its Fish Market and steakhouse concepts.  Today, the company has 14 restaurants under seven different concepts.  Nine of those restaurants are in central Ohio.

Mitchell's success and vast knowledge of the restaurant industry have earned him countless awards and acknowledgements.  He has been honored with an International Foodservice Manufacturers Association's Silver Plate Award, which is presented annually to the most accomplished, innovative and distinguished foodservice operators.  In addition, Mitchell is the recipient of Restaurant Hospitality Magazine's Richard Melman Concepts of Tomorrow Award in recognition of his innovative restaurant concepts.  Most recently, Mitchell was elected Chairman of the Board of the Culinary Institute of America (CIA) - one of the highest accolades in the restaurant industry.  He is the youngest chairman in the CIA's history.

Even with all he has accomplished, Mitchell continues to look for ways to expand his business and make an impressive mark on the restaurant industry.  His latest concepts include Ocean Prime, Marcella's and the redesigned Martini Modern Italian in the Short North Arts District.  Ocean Prime's newest locations in Orlando, Fla. and Phoenix, Ariz. open this month.

ORLANDO, Fla. (Nov. 10, 2008)  – As Cameron Mitchell Restaurant’s first foray into Central Florida, Ocean Prime embodies the sleek sophistication of the modern American supper club and delivers on a promise of unforgettable cuisine. Ocean Prime opens in Orlando on Saturday, Nov. 15.

The chef-driven menu was designed to bring modern twists to retro “supper club” favorites and Executive Chef Jason Shelley executes the Ocean Prime menu with an expert hand, making everything from scratch and using only the highest quality ingredients.

The starters set the tone for the meal, and Ocean Prime’s selections are sure to whet the palate. Starters include crisp salads and house-made soups. Guests can select oysters, king crab, shrimp or a shellfish sampler from the raw bar, indulge in a creamy She Crab Bisque or simmering French Onion Soup, or select greens from the six tempting salad offerings.

Appetizers serve as the final precursor to the entrée selections. A chef favorite and American supper club tradition is the Sonoma Goat Cheese Ravioli with Golden Oak Mushrooms. Shelley describes this popular appetizer as ravioli stuffed with goat cheese, garlic and basil and topped with a sauce of chicken stock, white wine, shiitake mushrooms, garlic and sundried tomatoes. Another esteemed appetizer is the Ahi Tuna. A surprising combination of textures and tastes, this starter “has a rich flavor with the ponzu, cold tuna, the crunch from the fried wontons and the avocado’s creaminess,” notes Shelley.

Main courses include chef specialties like the Chilean Sea Bass with glazed carrots and a Champagne truffle sauce, Ginger Salmon with stir-fried snap peas and a soy butter sauce, and the Park Farms Amish Chicken with asparagus and lemon pan jus. The Blackened Swordfish receives the highest accolades from Shelley. “This is the dish that hits all the right points: the meaty fish is blackened with our house seasonings, then mixed with a creamy Champagne vin blanc and is finished with wilted spinach, balsamic, red onion and a dollop of jalapeno corn tartar,” he said.

Beyond the house specialties, Ocean Prime offers an a la carte meat and seafood menu. Meat selections include: 7 oz. and 10 oz. Filet Mignons; 12 oz. Bone-in Filet; 14oz. New York Strip; 16 oz. Kansas City Rib Eye; 22 oz. Porterhouse; and a 12 oz. Rack of Lamb.  Complementing accompaniments can include: Bearnaise Sauce, Green Peppercorn & Cognac Sauce, Black Truffle Butter, Maytag Bleu Cheese Crust and “Oscar Style” with lump crabmeat. For seafood lovers, Ocean Prime has a list of fresh catches: Mountain Trout; Mahi Mahi; Scallops; King Salmon; Chilean Sea Bass; Red Snapper; Australian Lobster Tail and Alaskan King Crab Legs. To accompany the entrée selections, a variety of potato and supper club sides are available a la carte.
On the dessert menu, the supper club staple Baked Alaska takes its place alongside a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

“We are proud of every aspect of our menu, from the execution to the fact that it offers something for everyone,” said Shelley, noting that Ocean Prime will also offer vegetarian meal options.
Ocean Prime will serve dinner: Monday through Thursday from 4 p.m. until 10 p.m.; Friday and Saturday from 4 p.m. until 11 p.m.; and Sunday from 4 p.m. until 9 p.m. Guests will also find live music in the piano bar nightly. Reservations may be made by calling 407.781.4880 or visiting www.ocean-prime.com.

The Cameron Mitchell Restaurant is First Arizona Location

PHOENIX (November 4, 2008) – On November 13, Cameron Mitchell Restaurants, renowned boutique company, will make its Arizona debut with the opening of Ocean Prime at CityCenter of CityNorth.  As one of the first restaurants to open in the new retail center, Ocean Prime, the modern American supper club, will feature prime seafood and steaks with nostalgic influences in a contemporary setting.  Dubbed by its highly-acclaimed creator Cameron Mitchell as “sexy, sophisticated and fun,” Ocean Prime brings Midwestern-style service and hospitality to the patrons of North Phoenix and Scottsdale.

"Back in the day a supper club was the place to be.  The vibe was hip, the food amazing and everyone had the time of their lives.  At Ocean Prime, we've revived and redefined this great dining tradition," said Cameron Mitchell Restaurants Founder and President Cameron Mitchell.  "Ocean Prime is ‘big time;’ the place to see and be seen.  With live piano music as the back-drop, guests will feel the vibe the moment they enter."

Featuring the culinary expertise of Executive Chef Geoff Baumberger, Ocean Prime will serve the finest fresh seafood, prime steaks and handcrafted cocktails.  The chef-driven menu features some retro supper club favorites such as Aged Wisconsin Cheddar Fondue, Truffle Deviled Eggs, and Classic Oysters Rockefeller, as well as modern dishes like the Asian-French inspired Salt n Pepper Tuna, with Forest Mushrooms and Green Peppercorn Sauce. On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.  Although the menu is fixed, seasonal updates will debut two to three times throughout the year.

“Ocean Prime offers the best qualities found in a great seafood restaurant and a high-end steakhouse. Our menu offers a clever balance between traditional and inventive new classics,” said Executive Chef Geoff Baumberger. “We understand what our guests want and are passionate about delivering an unparalleled
dining experience.”

At Ocean Prime, the cocktail lounge is a centerpiece for the restaurant with nightly live piano music and handcrafted cocktails.  The signature drink selections are made with only freshly squeezed juices and purees, and accompanied by an extensive wine list that features varietals from around the world.  The bartenders are fondly referred to as “Bar Chefs” due to the fine art of wine and spirits their knowledge and training entails.

Interior and exterior additional touches such as private dining, a covered outdoor patio and bar - complete with a fireplace, bring a heightened level of ambiance to the restaurant.  One large private dining room seats up to 40 guests and two adjoining private dining rooms each accommodate up to 16 guests.  The retro elements of a supper club are reflected in the warm tan finishes and rich woods which combine with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – all contributing to the warm energy of the restaurant.

Ocean Prime will serve dinner seven days a week on Monday through Thursday from 4 to 10 p.m.; Friday and Saturday from 4 to 11 p.m.; and Sunday from 4 to 9 p.m.  Reservations may be made by calling 480.347.1313.  Live piano music can be enjoyed nightly in the cocktail lounge.

Restaurateur and entrepreneur Cameron Mitchell, president and founder of Cameron Mitchell Restaurants, was elected by fellow trustees to become the 15th Chairman of the Board of The Culinary Institute of America (CIA) at the college’s annual meeting on Saturday, October 25, 2008. A 1986 CIA graduate, Mr. Mitchell is the first alumnus to become Chairman of the Board of the college.

Mitchell’s restaurant career ladder has taken him from a dishwasher in a steakhouse in his hometown of Columbus, OH to President of his own successful, multi-concept restaurant company.  Cameron Mitchell Restaurants began with one restaurant in Columbus in 1993 and grew to a 33-unit company with locations in nine states before the sale of his 19-unit Mitchell’s Fish Market and 3-unit Cameron’s Steakhouse chains to Ruth Chris Steak House for $92 million early in 2008. Mr. Mitchell now operates 14 restaurants under seven dining concepts in four states – Ohio, Michigan, Florida, and Arizona, plus a catering company in his hometown of Columbus.

Mitchell has been honored as Ohio Entrepreneur of the Year by Ernst & Young, Small Businessperson of the Year by the U.S. Small Business Administration, a “Concept of Tomorrow Visionary” by Restaurant Hospitality magazine, and a Silver Plate Winner by IFMA in 2007, among other accolades.

Mr. Mitchell has sponsored several scholarships at the CIA, and in 2004, he provided the college with its largest gift ever from a graduate. He has been a member of the board since 1999.

Cameron Mitchell succeeds William C. Anton as CIA chairman.

The Culinary Institute of America announced the appointment of three new trustees at the same meeting: Elizabeth Blau, Lorna Donatone, and Robert Muh. Ms. Blau is founder and chief executive officer (CEO) of Blau & Associates, a Las Vegas, NV-based consulting firm. Ms. Donatone is president of Sodexho School Services. Mr. Muh is CEO of Sutter Securities Incorporated of San Francisco, CA.

ORLANDO, Fla. (Oct. 20, 2008)  – Cameron Mitchell Restaurants of Columbus, Ohio, has done it again.  On November 15, the renowned restaurateur is giving Orlando a new place to step into the high life as Ocean Prime, the Modern American Supper Club, makes its debut on Sand Lake Road’s famed “restaurant row.”  Dubbed by its creator as “sexy, sophisticated and fun,” this new Cameron Mitchell restaurant will be a prime attraction for residents and visitors, alike.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve revived and redefined this great dining tradition,” said Ocean Prime General Manager Michael Will. “Ocean Prime is ‘big time;’ the place to see and be seen. With live piano music as the back-drop, guests will feel the electric vibe from the moment they enter. It is sure to become everyone’s new favorite place.”

Featuring the culinary expertise of Executive Chef Jason Shelley, Ocean Prime, located in The Rialto at 7339 West Sand Lake Rd., will showcase the finest fresh seafood, prime steaks and handcrafted cocktails. 

“Prime” says it all. From the world class wine list, to the predominantly seafood menu with a great selection of steaks, everything at Ocean Prime is of the highest quality.

“Ocean Prime offers the best qualities found in a great seafood restaurant and a high-end steakhouse. Our menu offers a clever balance between traditional and inventive new classics,” Will said. “We understand what our guests want and are passionate about delivering an unparalled dining experience.”

The chef-driven menu was designed to bring modern twists to retro “supper club” favorites. Diners will enjoy classics such as Aged Swiss Wisconsin Cheddar Fondue, Truffle Deviled Eggs, and Classic Oysters Rockefeller as well as modern dishes like the Asian-French inspired Salt N’ Pepper Tuna with Wild Mushrooms and Green Peppercorn Sauce. On the dessert menu, the supper club staple Baked Alaska takes its place alongside a rustic Georgia Peaches and Cream, and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

In addition to two private dining rooms with seating for up to 46 guests, Ocean Prime features a beautiful outdoor patio terrace and bar, complete with a fireplace. The retro elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – were designed to add to the warm energy of the restaurant.

Ocean Prime will serve dinner nightly: Monday through Thursday from 4 p.m. until 10 p.m.; Friday and Saturday from 4 p.m. until 11 p.m.; and Sunday from 4 p.m. until 9 p.m. Ocean Prime opens on Saturday, November 15, 2008, and reservations may be made by calling 407.781.4880.

Former Martini Italian Bistro in the Short North to close Sept. 28; new concept to open in same space Oct. 15

COLUMBUS, Ohio — Cameron Mitchell Restaurants’ (CMR) is introducing an exciting new restaurant to central Ohio guests.  Martini Modern Italian, to be located in the Short North Arts District, will open on Oct. 15, 2008.  Although the restaurant will be in the space once occupied by Martini Italian Bistro, Martini Modern Italian is an entirely new concept with a fresh menu, an urban setting and a new attitude.
 
“Martini Modern Italian will be a high-energy restaurant, and we are excited to bring it to guests across central Ohio,” said Cameron Mitchell, CMR founder and president.  “The introduction of Martini Modern Italian is during the month of the 15th anniversary of our company.  We wanted to bring a fresh, new concept to the area to mark the anniversary and thank the community and our longtime guests for their unparalleled support of our company as it has grown.” 

Mitchell said the restaurant’s opening will be almost 15 years to the day after CMR was founded in 1993, and when the company’s original restaurant, Cameron’s American Bistro, opened in Linworth, Ohio.  Martini Italian Bistro opened in 1996 and was the fourth restaurant opened by CMR. 

Since its founding, CMR has opened more than 40 restaurants in 11 states and last year completed a $92 million sale of its Fish Market and steakhouse concepts.  Today, the company has 12 restaurants under seven different concepts.  Nine of those restaurants are in central Ohio.

The interior of Martini Modern Italian will be dramatically from the current space.  The atmosphere will be modern, clean and urban, featuring dark woods, white leather and unique lighting.  Candlelight will be used extensively, and stainless steel accents will complete the mood.

In addition to its lively urban setting, Martini Modern Italian will feature timeless Italian technique and innovative culinary presentations, incorporating only the freshest ingredients.  Pastas will be made fresh daily and cooked to order.

The new menu, designed by CMR’s passionate chefs, will feature Italian favorites and handcrafted cocktails. Some items on the new menu include antipasto, fresh calimari, brick oven pizzetta, osso bucco, Veal Martini and chicken carbonara.  Guests also can enjoy a variety of handcrafted, specialty drinks including Italian Grapefruit Gimlet and Short North Tea.

The grand opening of Martini Modern Italian is set for Oct. 15.  The restaurant, located at 445 North High Street, will be open daily for dinner only and will no longer be open for lunch.  For more information or to make an online reservation, visit www.cameronmitchell.com.

Aventura, FL. – July 29, 2008 – Cameron Mitchell is synonymous with culinary expertise and innovation. The famed restaurateur has repeated his successes in various locales and is now giving South Floridians a taste of the high life with his latest sensation, Ocean Prime.  On August 9th, the modern American supper club will make its debut in the new wing of Aventura Mall and -- as dubbed by its creator as “sexy, sophisticated and fun” -- the new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives,” said Ocean Prime General Manager Brandon Davis. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe.”

Featuring the culinary expertise of Executive Chef Tony Dee, Ocean Prime will showcase the finest in fresh seafood, prime ingredients and handcrafted cocktails. From the world class wine list to sumptuous chef compositions such as Chilean Sea Bass with Glazed Carrots in a Champagne Truffle Sauce, everything at Ocean Prime is of the highest quality.

The predominantly seafood menu will entice guests with modern twists to retro “supper club” favorites.  Diners will be able to enjoy reinventions such as White Truffle Caviar Deviled Eggs and “Surf and Turf” with Diver Scallops and Slow-Braised Short Ribs.  Select items pull inspiration from formal French techniques and Asian esthetics to deliver dishes such as the Ginger Salmon with Stir-Fried Snap Peas and Soy Butter Sauce.  The dishes unite the finest coastal and inland ingredients to prepare simple dishes with dramatic plating. 

“Our menu offers a delicate balance between timeless favorites and new classics,” Dee said. “We understand what our guests want and are passionate about stirring up their senses with food that is as visually appealing as it tastes.”

Ocean Prime stands as a trendy oasis for business lunches, cocktails or a night out on the town. In addition to two private dining rooms with seating for up to 32 guests, Ocean Prime features a stylish outdoor terrace and piano bar.  The restaurant boasts state-of-the-art lighting, granite bar tops and a bustling cocktail lounge. Sheer, amber-toned drapes embellish the high ceilings with a contemporary style and the warm tan finishes and rich woods are all designed to add to the restaurant’s energetic ambiance.

Guests may enjoy lunch at the restaurant seven days a week from 11:30 a.m. to 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. to 10:00 p.m., Friday and Saturday from 4:00 p.m. to 11:00 p.m. and Sunday from 4:00 p.m. to 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (305) 931-5400.  For more information, please visit www.ocean-prime.com.

Steve Coomes

After developing nearly a dozen brands since 1993, Cameron Mitchell, president and founder of Cameron Mitchell Restaurants in Columbus, Ohio, sold four of those brands late last year to the parent company of Ruth’s Chris Steak House for $92 million in cash. Fonder of creating concepts than opening hundreds of identical units, Mitchell believed his largest chain, the 19-unit Mitchell’s Fish Market, along with the other sold brands, would meet their growth potentials under the guidance of a company with more financial muscle and expansion expertise.

Would you call your company well capitalized at this point?

That really depends on how you look at it. The development of restaurants requires tremendous amounts of capital, and so you’re always in the capital acquisition mode.

Explain your thinking behind the Mitchell’s Fish Market sale.

We had too many restaurants [that] we were trying to grow and develop at one time, and it wasn’t fair to our people, our associates, to ask them to grow all those brands…[and] to the standard we wanted. It also was time to reward our partners and pay down our bank debt. We also wanted to get some growth capital [and] I wanted to be in the creation and development of new brands again.

Would you sell additional brands to fund further development?

My goal has always been to build an extraordinary restaurant company, and things become problematic if your prime motivation is to build it and sell it. To say I would or wouldn’t sell one of our brands would be pure speculation at this point.

How do you balance being a creative restaurateur and a businessman?

I guess I’m left and right brained. I love running restaurant businesses, but I love the creativity of it, the creation of new menus, new concepts—that’s the fun part of the business. I’d probably go crazy if all I was doing was building restaurant number one to 100. I admire those who do that, but I need the creativity of developing new ones.

Troy, Mich. – July 3, 2008 – Metro Detroiters love Ocean Prime and they’ve proven it by making the grand opening of the modern American supper club the busiest ever in the history of Cameron Mitchell Restaurants.

“We knew we had a superb location and that Ocean Prime was a perfect fit for Metro Detroit,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “"Ocean Prime has created an atmosphere which allows our guests to forget about the economy and to come in and have a big night out."

Ocean Prime has the numbers to prove it. So far sales are 25 percent higher than initial projections and it appears as though the restaurant will continue doing great business – as there is a high demand for dinner reservations.

“Guests are familiar with the extraordinary food, genuine hospitality and unique atmosphere they find at Cameron Mitchell Restaurants; they can’t wait to try Ocean Prime,” said Steve Singleton, Ocean Prime general manager. “With our patio terrace, bar and inviting outdoor fireplace, guests can feel the energy of Ocean Prime before they even set foot in the door. Couple that with live piano music in the bar and a chef driven menu featuring prime seafood and you’ve got something people don’t want to miss – no matter what the economic outlook is.”

Popular menu items so far include the Chilean Sea Bass with Glazed Carrots and a Champagne Truffle Sauce, the Salt N Pepper Tuna with Forest Mushrooms and a Green Peppercorn Sauce and the chef’s feature, Ritz Cracker Crusted Walleye with wilted spinach and herb beurre blanc. Partner those with any of the eight potato dishes, like the Jalapeno Au Gratin, or one of the classic supper club “accessory” items such as Candied Yams with Marshmallow Brulee and you can’t go wrong, Singleton says.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online by visiting www.cameronmitchell.com or by calling the restaurant at (248) 458-0500.

Ninth annual Tipping for Tots fundraiser held June 17 at Cap City Fine Diner & Bar in Grandview

COLUMBUS, OH, June 27, 2008 – Cameron Mitchell Restaurants (CMR) raised $8,465 for Children’s Hunger Alliance during the company’s ninth annual Tipping for Tots fundraiser.  Children’s Hunger Alliance is a statewide agency committed to ending childhood hunger in Ohio.  This year’s fundraiser was held on June 17 at Cap City Fine Diner & Bar in Grandview.  

“We are so thankful for the generosity and support of our guests, managers and associates,” said Cameron Mitchell, president and founder of CMR.  “Our Tipping for Tots fundraiser is always a fantastic event, and we are thrilled that we have been able to help make a difference in the lives of children in Ohio.”

Managers and associates from across the CMR family gathered at Cap City Grandview to serve guests and collect tips for Children’s Hunger Alliance.  One hundred percent of the tips collected between 5 and 10 p.m. were donated to the agency.

On any given day, there are more than 500,000 children in Ohio who are hungry or at risk of hunger.  Research shows without food and proper nutrition, children suffer consequences that last a lifetime.  Children's Hunger Alliance works to eliminate childhood hunger by expanding access to food, nutrition education and quality child care.  The agency works with schools, child care providers, youth-serving and faith-based organizations, legislators, elected officials, businesses and individuals to change the way hunger is perceived and addressed and improve each child's opportunity to grow into a productive, healthy, contributing adult. 

Since 2000, Cameron Mitchell Restaurants’ Tipping for Tots fundraiser has raised more than $58,000 for children’s charities in Columbus.

Central Ohio seafood concept Mitchell’s Ocean Club to be called “Ocean Prime” in new markets

COLUMBUS, Ohio, June 10, 2008 – Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona. 

Ocean Prime, which launched as Mitchell’s Ocean Club concept in Columbus, Ohio, redefines the great dining traditions of sophisticated supper clubs of the past.  The name reflects the prime seafood, as well as the prime dining experience and will be used for all restaurants located outside of central Ohio.

“We are ready to grow the concept, and to introduce it in other markets with a name that is worthy of the prime seafood that the restaurant offers,” said Cameron Mitchell, president and founder of CMR.  “Our commitment to providing the highest quality seafood, and handcrafted cocktails in a sexy and sophisticated atmosphere will be an important addition to the fine dining landscapes in these new markets.”

All Ocean Prime locations will highlight elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops.  The restaurants also will feature private dining rooms, a cocktail lounge with a fireplace and a piano bar with live music.

All locations will feature a beautiful wine tower that will hold more than 2,000 bottles from Ocean Prime’s world-class wine list.  Cocktails made from the freshest ingredients will be handcrafted daily by the restaurant’s cocktail chef.

“There will be an energy in every Ocean Prime restaurant that our guests will appreciate.  Ocean Prime will be the place to see and be seen,” said Mitchell.  “Our commitment is to deliver unsurpassed service, seafood and cocktails in surroundings that will make Ocean Prime a dining destination.”

The chef-driven menu is designed to bring modern twists to traditional supper club favorites.  Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar Deviled Eggs and Classic Oysters Rockefeller, as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with forest mushrooms and green peppercorn sauce.  On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

In addition to Mitchell’s Ocean Club in Columbus, Ohio, the first Ocean Prime restaurant opened in Troy, Mich. on June 4, 2008.  Restaurants are scheduled to open in the fall in Scottsdale, Ariz. at City North; Miami, Fla. at Aventura Mall and Orlando, Fla. at The Rialto.  A restaurant also is scheduled to open in Tampa, Fla. at International Plaza in winter 2008.

Cameron Mitchell Restaurants (CMR) has selected a new name for its Mitchell’s Ocean Club concept – Ocean Prime – just in time for the launch of five new restaurants in 2008.  The highly successful “modern American supper club” concept opened this week in suburban Detroit; four additional Ocean Prime locations will open in the fall and winter of 2008 in Florida and Arizona.

Cameron Mitchell Restaurants LLC operates 11 restaurants under seven different concepts in Columbus, Ohio; Louisville, Ky. and Troy, Mich. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Ocean Prime (a.k.a. Mitchell’s Ocean Club) and Cameron Mitchell Catering Company. The company plans to open four Ocean Prime locations in 2008 (Scottsdale, Ariz. and Miami, Tampa and Orlando, Fla.). For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

Marcella’s now features lunch combos, Cameron’s offers a diverse selection of American cuisines

COLUMBUS, OH, June 2, 2008 – The menus for two of Cameron Mitchell Restaurants’ (CMR) hottest dining destinations have been enhanced.  New features have been added to the lunch menu at Marcella’s Polaris, including a number of delicious combinations, and an all-new selection of diverse American cuisines is now available at Cameron’s American Bistro (Cameron’s) in Linworth.

“Cameron Mitchell Restaurants is committed to keeping our menus fresh and diverse,” said Brian Hinshaw, regional executive chef for Marcella’s and Cameron’s.  “This means introducing new dishes and special feature items regularly and providing a variety of selections at lunch and dinner.  The new menus at Marcella’s Polaris and Cameron’s reflect this commitment.”

The new lunch menu at Marcella’s Polaris offers combinations of a half Panini or a mini pizza with a cup of soup or a small salad.  Marcella’s favorites also are available, including entrée salads, full oven-baked Panini sandwiches and the ristorante’s renowned pizzas and pastas.  In addition, lunch guests can choose from an assortment of fresh cheeses (or formaggi), a selection of Italian cured meats (including prosciutto, capicola, salami and sopressata), hot and cold small plates designed for sharing, and a variety of enticing desserts.

Celebrating its 15th anniversary in 2008, the new menu at Cameron’s features the best in fresh steaks, seafood and pastas from culinary capitals of the U.S.  The restaurant’s steak and chop selection includes a heritage farm pork chop, lamb porterhouse, New York Strip with truffle fries and filet mignon with blue cheese mashed potatoes.  Reflecting the comfort foods of Creole cuisine, low country shrimp with goat cheese grits and a Creole shrimp fettuccini with crawfish, crab and lobster in a chipotle cream sauce also are available.   

Summer is walleye season, and the famous Cameron’s Walleye, a perennial favorite of guests since the restaurant opened, again will be featured throughout the season.  The entree is served with a Ritz cracker crust, garlic mashed potatoes and broccolini and is topped with a lump crab and shallot cream sauce.  In addition to the walleye, the menu also offers a hoisin-glazed salmon, pan-seared scallops and pan-roasted halibut.  

Marcella’s Polaris is open from 11:30 a.m. to 10 p.m. Monday through Thursday, 11:30 a.m. to 11 p.m. Friday, noon to 11 p.m. Saturday and noon to 9 p.m. Sunday.  The hours of operation for Cameron’s are 5 p.m. to 10 p.m. Monday through Thursday, 5 p.m. to 11 p.m. Friday and Saturday and 5 p.m. to 9 p.m. Sunday.  For the convenience of guests, reservations are always accepted online at www.cameronmitchell.com or by calling the restaurant.

Troy, Mich. – May 22, 2008 – Cameron Mitchell has done it again. The famed restaurateur is giving Metro Detroiters a new place to step into the high life June 4 as Ocean Prime, the modern American supper club, makes its debut in Troy. Dubbed by its creator as “sexy, sophisticated and fun,” this new Cameron Mitchell restaurant will be a prime attraction.

“Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition,” said Ocean Prime General Manager Steve Singleton. “It is the big time, and the place to see and be seen. With live piano music, the moment guests enter they’ll feel the electric vibe. Ocean Prime will become everyone’s new favorite place.”

Featuring the culinary expertise of Executive Chef Jeff Lindemeyer, Ocean Prime, located at the corner of Big Beaver & Coolidge Highway in Troy, will showcase the finest in fresh seafood, handcrafted cocktails and world-class wines. And “prime” says it all. From the world class wine list to the sumptuous chef compositions, everything at Ocean Prime is of the highest quality.

“Our menu offers a delicate balance between traditional and inventive new classics,” Lindemeyer said. “We understand what our guests want and are passionate about preparing it for them.”

The chef driven menu was designed to bring modern twists to retro “supper club” favorites. Diners will be able to enjoy classics such as Aged Wisconsin Cheddar Fondue, White Truffle Caviar, Deviled Eggs and Classic Oysters Rockefeller as well as modern dishes like the Asian-French inspired Salt N Pepper Tuna with Forest Mushrooms and Green Peppercorn Sauce. On the dessert menu, the supper club staple, Baked Alaska, takes its place alongside a rustic Georgia Peaches and Cream, and a rich Peanut Butter Pie dipped in a decadent bittersweet chocolate ganache.

Ocean Prime was designed to make a sophisticated yet fun impression on guests, whether inside or out. In addition to three private dining rooms with seating for up to 60 guests, Ocean Prime features a beautiful outdoor patio terrace and bar, complete with a fireplace. The retro elements of a supper club, reflected in the warm tan finishes and rich woods – all combined with contemporary styled sheer drapery, state-of-the-art lighting and granite bar tops – were designed to add to the warm energy of the restaurant.

Guests may enjoy lunch at the restaurant Monday through Friday from 11:30 a.m. until 4:00 p.m. Ocean Prime will serve dinner Monday through Thursday from 4:00 p.m. until 10:00 p.m., Friday and Saturday from 4:00 p.m. until 11:00 p.m. and Sunday from 4:00 p.m. until 9:00 p.m. Reservations may be made online at www.cameronmitchell.com, or by calling the restaurant at (248) 458-0500.

Ocean Prime, the exciting new Troy-based modern American supper club, recently named Steve Singleton as general manager and Jeff Lindemeyer as executive chef. Ocean Prime will open its doors on June 4.

The duo is excited to bring the high life to Metro Detroit.

”We are thrilled that Ocean Prime will be led by Steve Singleton and Jeff Lindemeyer. They both have a sincere passion for this restaurant, and want to provide guests with a very memorable experience,” said Cameron Mitchell, president and founder of Cameron Mitchell Restaurants. “Together, their expertise and leadership will make Ocean Prime the premiere destination for exceptional food and first-class service in an inviting and welcoming environment that embraces high rollers and everyday people alike.”

 “My passion is for prime food and wine, that’s why I’m so excited to be a part of this modern and innovative take on the American supper club.” said Singleton. “Back in the day a supper club was the place to be. The vibe was hip, the food amazing and everyone had the time of their lives. At Ocean Prime, we’ve redefined this great dining tradition.”

Singleton is responsible for hiring and training individuals to become the very best associates they can be. It isn’t a role the general manager takes lightly; he is well-invested in the growth of their careers as well. In addition to successfully managing associates, he is also in charge of operations and administration of the restaurant.

Singleton’s enthusiasm for the Cameron Mitchell brand and commitment to the success of its endeavors has been recognized. He has been nominated twice for Cameron Mitchell Restaurants’ General Manager of the Year Award. 

Singleton continues to share his expertise and zeal for the industry with the community. He has served on the Lansing Community College Hospitality Board and is a member of the Troy Chamber of Commerce.

Executive Chef Lindemeyer has been a part of the Cameron Mitchell family for eight years. A graduate of the Pennsylvania Culinary Institute, he began his career with the company during a four month externship at Mitchell’s Steakhouse in Columbus. That initial taste of culinary expertise and the unrivaled business culture, led him to accept a position as a line cook. He later moved up through the ranks in the kitchen by learning all of the stations and held various positions including lead trainer, supervisor and sous chef.

By 2004, Lindemeyer was promoted to the role he had always envisioned for himself – executive chef. He then moved to Michigan to open the highly successful Cameron’s Steakhouse in Birmingham.

As executive chef, Lindemeyer is the logistical and creative force behind menu planning, menu development, training and teaching in the heart of the restaurant. His passion and vision for the culinary arts and sharing that art with other associates has earned him the Cameron Mitchell Executive Chef of the Year Award.

“I have my hand in everything,” Lindemeyer said. “Basically, my role is to assure top-quality and perfection in our restaurant and make Ocean Prime everyone’s new favorite place.”

COLUMBUS, OH, May 7, 2008 - With the start of spring, Cameron Mitchell Restaurants (CMR) is once again readying its restaurants for the season’s hottest dining trend - al fresco, or outdoor, dining.

While al fresco dining has always been a staple of the restaurant industry, its appeal in recent years has grown significantly. This is good news for CMR, which increases its overall dining space by one-third when patios open for business at the company's ten restaurants.

"Outdoor dining not only allows us to offer an alternative dining experience for our guests, but also enhances our seating capacities significantly," said Carolyn Delp, vice president of marketing for CMR. "As the temperature rises, guests are eager to be outside. We are glad to be able to provide this dining experience for our guests."

In total, CMR locations offer an additional 272 seats in outdoor dining spaces.

Delp said entertainment is frequently provided on the patios at many of the company's restaurants. At Cap City in Grandview, weekly band performances add to the exciting outdoor atmosphere and have made the restaurant a sought-after destination for diners.

The patio at M, CMR's premier fine dining location, offers an extraordinary view of the downtown Columbus skyline and is a favorite nighttime dining spot during the warmer months. Mitchell's Ocean Club at Easton Town Center also features an outdoor, wrap around terrace that opens to the restaurant’s cocktail lounge and piano bar.

Nine of the 10 Rusty Bucket Corner Taverns, managed by CMR, also provide patio seating. New Ocean Prime restaurants opening in Michigan, Arizona and Florida will feature expansive outdoor dining spaces as well.

Certified Master Chef Hartmut Handke of Handke’s Cuisine and Chef Jeff Hostenske of M, a Cameron Mitchell Restaurant faced-off in an Iron Chef-style competition on April 25th to benefit the Columbus Museum of Art.  Chef Showdown 2008, staged in the spacious Lifestyle Communities Pavilion, pitted Handke and Hostenske against one another in a friendly, live cook-off in front of more than 500 guests.  The two chefs thrilled the crowd with their skill and showmanship. 

The secret ingredient, creatively presented moments before the cook-off began, was Raising Cane’s Chicken Fingers.  Raising Cane’s Chicken Fingers are fresh, never frozen premium chicken tenderloins that are marinated for 24 hours.  They are cooked to order until crisp, golden brown.  The chefs creatively incorporated the Raising Cane’s Chicken Fingers and Secret Sauce in their dishes to be judged.  Judges for the event were Honorary Lead Judge, Chef Hubert Seifert of Spagio’s; co-founder and CEO of Sugardaddy’s Sumptuous Sweeties®, Mark Ballard; Jeni Britton owner of Jeni’s Ice Creams; Robin Davis from Dispatch Kitchen; and Tim McCarthy, the winning bidder of the evening’s auction. 

After the closing gong was rung and the judges had tasted the freshly prepared dishes Chef Jeff Hostenske was declared the winner.

Besides being entertained by extraordinary cooking skills, patrons were treated to fabulous food and desserts catered by Cameron Mitchell Restaurants, Handke’s Cuisine and Pistacia Vera.  Emcee Dom Timberi from WBNS -10TV kept the crowd in high spirits.  While expert commentary from Molly O’Neill of New York City kept the crowd informed.

Deb Susi and Sheryl Zangardi were co-chairs of Chef Showdown 2008.  Twenty-six Women’s Board members served on the Showdown Executive Committee. The event raised over $100,000 for the museum.

Company also names new general manager of restaurant

M, Cameron Mitchell Restaurants’ (CMR) marquee restaurant, has been named an elite Four Diamond property by AAA.  M is one of only three restaurants in Columbus and 756 nationwide to receive the prestigious rating this year.  This is the second consecutive year that M has received the rating.

“It is an honor that M has been named among this elite group of restaurants again this year,” said Cameron Mitchell, president and founder of CMR.  “Our associates are at the heart of our accomplishments, and receiving a Four Diamond rating is a tribute to the dedication and extraordinary effort of every member of our team.”

AAA’s Diamond rating system, adopted in 1977, is North America’s premier rating program.  Each year, AAA’s professional field representatives conduct unannounced visits to rigorously evaluate accommodations and establishments throughout the U.S., Canada, Caribbean and Mexico.  Facilities that meet strict quality guidelines are assigned an overall rating of one to five Diamonds. 

A Four Diamond rating recognizes excellence in service, food quality and presentation and facility atmosphere and décor.  To receive this rating, establishments must consistently deliver a luxury experience.  Less than three percent of the 60,000 AAA-approved and Diamond rated properties achieve this distinction. 

“AAA members recognize and trust the Diamond rating system,” said Kristen Luff, who was recently named general manager of M.  “Because they use the system to select restaurants and accommodations, it is a privilege to receive the Four Diamond designation.”

Luff brings more than 11 years of experience in the foodservice industry to M.  Joining Cameron Mitchell Restaurants in 1999, she has held leadership positions at several of the company’s restaurants.  Most recently, she served as assistant manager of Mitchell’s Steakhouse Polaris.

“We are pleased to have someone of Kristen’s caliber lead M,” said Mitchell.  “Kristen brings a strong knowledge of our company, a passion for fine food and wine and a love of the foodservice industry to her new position. We are very fortunate to have her as a member of our team.” 

Open Monday through Saturday for dinner, M is located on the first level of the Miranova office tower in downtown Columbus.  For more information, please call (614) 629-0000 or visit the restaurant online at www.matmiranova.com.  For the convenience of guests, reservations are always accepted.

Cameron Mitchell, president and founder of Cameron Mitchell Restaurants (CMR), has been honored with a 2007 Silver Plate Award by the International Foodservice Manufacturers Association (IFMA). Silver Plate Awards are presented annually to the most accomplished, innovative and distinguished foodservice operators.  Mitchell is one of only nine recipients nationwide to receive the award this year.

“In our company, associates come first, and our past, present and future success is directly attributed to our people,” said Mitchell.  “This award is a shared tribute to the accomplishments and dedication of our entire team.” 

Silver Plate Award winners are evaluated on management, marketing, human resources and industry and civic participation.  Recipients are chosen in nine categories by a jury that includes national trade press editors. Mitchell was honored for his accomplishments in the Chain Full Service category.

A 25-year foodservice veteran, Mitchell has built thriving restaurant concepts through careful planning and smart growth.  His company boasts 31 successful restaurants that span nine different concepts and a catering division.  Serving more than 3 million guests in 2006, Mitchell credits the success of CMR to a culture and philosophy that focuses on associates, knowing that guests will have a wonderful experience only when associates are truly happy.

“Cameron has demonstrated his long-term commitment to the success of all associates,” said Chuck Davis, vice president of human resources for CMR.  “He offers his associates a fun, positive and rewarding atmosphere in which to work every day, and he is truly deserving of this prestigious award.”

Mitchell’s contributions to the industry have come at both the local and national levels.  He served on the Central Ohio Restaurant Association Board of Directors and later on the Board of the National Restaurant Association.  He also served as chairman of the National Restaurant Association’s political action committee and on the Culinary Institute of America’s Board of Trustees.

IFMA is a leading trade association comprising more than 500 of the world’s most prestigious food, equipment and supply manufacturers in the foodservice industry.  Mitchell received the award at the association’s 53rd Annual Gold and Silver Plate Celebration in Chicago in May.

Cameron Mitchell Restaurants LLC operates nine different concepts encompassing 31 restaurants and a catering division in Columbus, Cleveland and Cincinnati, Ohio; Chicago, Illinois; Indianapolis, Indiana; Pittsburgh, Pennsylvania; Newport and Louisville, Kentucky; Tampa and Sandestin, Florida; Lansing and Detroit, Michigan; and Milwaukee, Wisconsin. Concepts include Cameron's American Bistro, Cap City Fine Diner & Bar, Martini Italian Bistro, M, Molly Woo's Asian Bistro, Marcella’s, Cameron’s Steakhouse (a.k.a. Mitchell’s Steakhouse), Mitchell's Fish Market (a.k.a. Columbus Fish Market), Mitchell’s Ocean Club and Cameron Mitchell Catering Company.  Rusty Bucket Corner Tavern currently operates seven units with four in development.  For more information on Cameron Mitchell Restaurants, visit www.cameronmitchell.com.

One of only 15 recipients nationwide to receive prestigious honor

The Council of Hotel and Restaurant Trainers (CHART) awarded Cameron Mitchell, president and founder of Cameron Mitchell Restaurants (CMR), the 2007 Commitment to People Award.  Mitchell received the award on Aug. 6 during the organization’s 74th semi-annual hospitality training conference in Tucson, Ariz.

Created in 1993, the award is given annually to a CEO/president in the hospitality industry who demonstrates outstanding commitment to the development of his or her associates.

“Cameron believes associates come first and understands that past, present and future success is directly attributed to his people,” said Josh Davies, president of CHART and director of Training and Development for Sage Hospitality Resources.  “He strives to ensure that his associates are happy with their jobs and work environment by maintaining an “open door” policy, meeting face-to-face several times a year and conducting bi-annual associate opinion surveys.”

In addition to giving associates the opportunity to comment and contribute to the operation of the company, Mitchell also recognizes exemplary service, provides associates perks that are not common in the industry — the company’s restaurants are closed for seven major holidays and they close early on Super Bowl Sunday — and offers numerous opportunities for training and development at all associate levels.

“At CMR, associates are individuals with ideas that need to be shared and needs that need to be met,” said Mitchell.  “Our associates are the foundation of our organization, and when we put them first, the results are spectacular.”

Mitchell credits the growth of CMR to the company’s “people first” culture and philosophy, knowing that guests will have a wonderful experience only when associates are truly happy.

“The culture we stand by and the well-being of all our associates are at the forefront of every decision we make and we would not have it any other way,” said Mitchell.  “Our associates are at the heart of our accomplishments, and this award is a tribute to the dedication and extraordinary effort of every member of our team.”

Marcella’s Ristorante to give Short North a bustling, urban burst of energy

COLUMBUS, Ohio ( May 29, 2007) – Cameron Mitchell Restaurants today will debut its latest creation when it opens Marcella’s Ristorante, Pizzeria and Wine Bar in Columbus’ popular Short North Arts District.

Marcella’s, located at 615 N. High Street, two blocks north of the Greater Columbus Convention Center, is being described as “a bustling, urban burst of Italian flavor and energy.” Marcella’s Ristorante is modeled after a traditional Italian café featuring wine sold by the “quartino” (1/3 bottle), and a diverse, authentic “cicchetti” (small plate) menu. 

“This restaurant is going to be noisy, casual and fun,” said President Cameron Mitchell. “People can come there for dinner, a snack, or to sample some of the 50 Italian wines available.”

Marcella’s was designed to resemble a traditional Italian wine bar, with hardwood floors, an open kitchen and accordion-style windows that open to the street. Table service will vary in design from table to table, and chairs will deliberately be mismatched to give the environment a more casual air. Tables will be close together creating a feeling that guests are among friends. 

“We want guests to feel that they are sharing an experience as well as a meal,” Mitchell said. “When we bring out appetizers or cheeses, for example, we’ll bring out a number of small plates so that everyone can share. It’s all about community – the community we have with our friends and families as well as the community in which we live.”

Pronounced mar-CHELL-uz, the restaurant will seat 120. Prices range from around $10 for most pastas to $19 for the highest-priced dish (Veal Milanese). Open daily, Marcella’s will serve guests from 4 p.m. until late into the evening. Reservations are recommended and may be made by calling 614.223.2100.