Matt mitchell

My culinary journey began in Ontario, California, at my grandmother’s house when I was just four or five years old. Some of my earliest memories are rooted in her kitchen, where she cooked incredible meals and unknowingly laid the foundation for my future in the culinary arts. At twelve, I began working in a small French bakery owned by a friend’s father, a talented and successful pastry chef. His shop in Broomfield is where I learned foundational techniques and developed a deep appreciation for food craftsmanship. By my mid-teens, I was working as a short-order cook, and soon after entered the accelerated culinary program at the Colorado Institute of Art, earning my associate’s degree at eighteen as the youngest student in the program at the time. 
 
Food has always been more than a profession for me—it is a way to connect with people, learn about cultures, and share stories. Over the years, I have worked in a wide range of kitchens, learning from executive chefs, line cooks, dishwashers, and home cooks alike. In 2013, I was recruited into the food brokerage world, where I discovered an entirely new side of the industry. I trained and sold specialty Italian and Mexican food products to major grocery chains, hotels, casinos, and fine-dining establishments. In August of 2025, I stepped into my role here at N.A.S. as a peer coach and culinary instructor where I am very excited to be building a cooking program centered around recovery, adult functional kitchen skills, self-reliance, and developing healthier relationships with food. Recovery centered nutrient dense meals are the goal for each workshop, and the many forms they come in. Recovery from long term drug and alcohol abuse are at the forefront but recovery from self-neglect, financial restrictions, and the environment we grew up eating in are all factors in where eating whole, minimally processed foods can aid in the body’s recovery. I feel privileged to have this opportunity to work with so many amazing coaches, staff and clients trying to achieve this goal. I feel equally lucky to be able to impart useful knowledge & skills with so many appreciative, eager and curious people! It truly fills my cup every time it’s so quiet in class that I could probably hear a pin drop because they are truly enjoying the food! I’ll never grow tired of hearing so many great stories, from so many grateful people, around a shared delicious meal that they can leave knowing how to make it themselves!  
 
Outside of the kitchen, I am an avid angler and outdoorsman who loves spending time in the high country with my beautiful wife, kids, and dogs whenever possible. I never pass up an opportunity to fish, and my two young boys and three energetic dogs are always ready for adventure and keep life busy and fun. Cooking a great meal outdoors for my family is one of my favorite things in the world, and I feel truly blessed to share a love for food, nature, and adventure with the people closest to me.