Chef Mitchell Randall began his epicurean career at the age of 14 years old in his home town of Scarborough, Maine. Learning the fundamental skills at such a young age created a unique culinary foundation that was formally developed at Johnson & Wales University in Providence, Rhode Island.

Upon graduating, he returned to Maine and became a Sous Chef at the Tides Inn at Goose Rock Beach. In 2005, Chef Randall joined Mistral as Sous Chef and spent 4 years learning and mastering French and Mediterranean cuisines under chef-owner Jamie Mammano. At the age of 25, he became the youngest Executive Chef in the Columbus Hospitality Group.

Randall left Mistral in October 2013 to open Ostra Restaurant with Chef Jamie Mammano. Having grown up by the sea, Mitchell was excited to take on this new culinary endeavor. Showcasing the finest seafood available locally and globally, his light preparation highlights the natural and fresh flavors of each dish.

Randall’s ambitious perspective, complemented by unparalleled experience and training have enabled him to consistently create award winning cuisine.