July

From HomeEat & Drink

He worked at Caesars and Bally’s for more than 15 years, managing a slew of restaurants and celebrity chefs. But as his 60th birthday approached, he pivoted. By KT Harrison | | June 26, 2024. NJ CHEF TRADED BUSTLING ATLANTIC CITY HOTSPOTS FOR FOCUSED FINE DINING IN CAPE MAY Blackwood-raised chef Keith Mitchell’s entire career is a sizzle reel. He’s worked in French restaurants in Philadelphia and on the high-rolling casino dining scene in Atlantic City. But these days, he’s embracing a slightly more serene environment, helming Peter Shields Inn & Restaurant, a fine-dining eatery in Cape May. Chef Mitchell recently chatted with NJM about his food-centric Jersey upbringing, his friendship with Guy Fieri, his recent career switch, and more. NJM: Judging from your successful career, I’m guessing you knew early on you’d be a chef. Chef Keith Mitchell: Yes. I grew up in a big extended Irish family in Blackwood, Gloucester County. We’d spend summers in North Wildwood and we’d all go to my grandmother’s for completely joyous Saturday and Sunday meals. I was the grandkid she’d take to shop at the local markets. The way she’d inspect fruit, vegetables and fish made an impression on me.

Chef Keith Mitchell of Peter Shields Inn & Restaurant in Cape May. Photo: Courtesy of Karen Swan

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