BETHESDA, MD–Thomas Penny, III, president of Donohoe Hospitality Services, a division of Donohoe, today named Chef Malcolm Mitchell corporate director of restaurants and bars. In the newly created role, Mitchell will be responsible for overseeing the F&B experience for the existing portfolio, as well as creating new concepts for upcoming developments. This includes optimizing efficiency, maximizing returns, administering talent management strategies and improving overall dining experiences.
“Chef Mitchell’s commitment to the highest culinary standards is outmatched only by his desire to share his love of food and drink with everyone he meets, ideal qualifications for a corporate director of restaurants and bars,” Penny said. “Donohoe is committed to amplifying the food and beverage experience at each of our hotels as we firmly believe it both improves the guest experience and bottom-line profitability. Our restaurants are concepted and designed as true neighborhood establishments for locals as well as our guests, not merely check-list concepts to meet some brand requirement. With his expertise and talent, Chef Mitchell will continue our further evolution as a hospitality company respected as much for our restaurants as we are our lodgings.”
With more than 25 years of culinary experience, Mitchell is an award-winning chef and author whose work has been showcased at the Food & Wine Classic Aspen, Food Network Wine & Food Miami and the Black Chef Series. Prior to joining Donohoe, he was executive chef/owner of The M Chef Group – New York. He has appeared on several national cooking shows, including, “Food Networks Beat Bobby Flay,” “NTDTV Celebrity Chef Chinese Competition” and most notably as a Season 8 “Next Food Network” semi-finalist. Mitchell also served as an adjunct professor for Prince Georges Community College. He received his Advanced Culinary Arts Degree from Stratford University.
“As the F&B landscape continues to evolve and Donohoe expands its footprint, I look forward to leading the team responsible for creating memorable dining experiences,” Mitchell said. “Savvy owners realize that F&B revenues are no longer ancillary income. With the responsibility of 18 restaurants and bars around the country currently comprising the Donohoe portfolio, my team will focus on ensuring these properties offer unique dining experiences that attract guests and locals alike. We’re prepared to put in the work necessary to position these hotels as the top ‘not-so-secret’ places to eat and drink independently of the pace of guestroom bookings.”