Hi, I’m Chef Len
Len Mitchell

I bring European technique and global flavor to the best local ingredients—from the land and sea to your table.

I craft market‑driven cuisine with European technique and global flavor

I am a goal‑oriented chef and sommelier with broad experience in hospitality leadership, culinary arts, instruction, and profitable operations. I build innovative teams and drive excellence through collaboration, creativity, and enthusiasm.

I have launched successful start‑ups and turnarounds, trained teams in food safety, optimized P&L performance, and executed strategic menu marketing. I cook market‑inspired local cuisine shaped by global travels, flavors, and techniques.

I experience everything the land and sea offer through cooking, and I share techniques that enrich life’s most positive moments.

What I bring to your table

I cook from the land and the sea

Cooking is my way of experiencing everything the land and sea offer. I share refined techniques that enrich life’s most positive moments.

I pair culinary training with business acumen

After completing university‑level culinary training, I earned a Bachelor’s in Business/Economics. That path let me travel widely and greatly expand my cuisine, blending classic technique with a keen sense for operations and guest experience.

I honor simplicity, balance, and bold flavor

I start with the freshest ingredients, apply the best techniques, and aim for deep, bold flavors. I rely on organization and balance—and I season everything with love.

Chef Len Mitchell’s Menus

STARTER

Smoked Salmon bundles with tri-color bell peppers and cilantro crema

Sirloin Beef Barbacoa Bites with Pico de Guac

Caramelized Sweet Onion Tarte

Butter poached Little Harbor Lobster crostini with lemon tarragon aioli

Ecuadorean Scallop Ceviche

Mini Lobster Newburgh Puff Pastry

Caprese skewers with burrata and heirloom tomatoes, thai basil pesto

Certified Angus Sirloin Slices with Chimmichurri

FIRST COURSE

Sashimi Yellowfin Skewers with Lemongrass citrus sauce

Shrimp, corn and fennel salad with yellow pepper vinaigrette

Classic Mezze Platter with Hummus, Pickled vegetables, Grilled vegetables, tabouleh Salad, Olives, Dates, Figs, etc

Lettuce wrap platter: Bright chick pea salad with greek yogurt, golden spice, dried cherries, greek yogurt dressing

Classic Caesar Salad with Grilled romaine wedges, white anchovies, and sourdough croutons

Provencale Vegetable Platter with Saffron Aioli

Jumbo Crabmeat Avocado salad with grilled vegetable remoulade

Classic Salade Nicoise

MAIN COURSE

Two Lemon Roast Herbes de Provence Chicken with White Truffle Risotto, sauteed asparagus and cheery tomato confit

Crispy Potato Wrapped Faroe Island Salmon with Braised Red Cabbage, Mustardseed Spaetzle, and Chervil Vinaigrette

Pan Seared Halibut with Basil Yukon Mashed potatoes and juniper-riesling Beurre Blanc

Za'atar Seared Ivory Salmon with Roasted Apples and Grapes, Quinoa Salad, and Red Zinfandel reduction

Prime Filet of Beef Tenderloin with cauliflower creme fraiche mash, Haricots Verts, classic Cabernet bordelaise

Argentina Coffee spice rub Berkshire Pork tenderloin with Peruvian fingerling potatoes, caramelized root vegetables, and agave tamarind gastrique

Ancient grain blend stuffed heirloom tomatoes with saffron veloute (v,gf,sf,df, etc)

DESSERT

Frozen Tiramisu served with warm chocolate espresso sauce and candied lemon peel

Tuscan apple crostadas with cinnamon creme

Grand marnier mousse

Classic seasonal fruit tartes with elderberry St Germain sauce

Decadent flourless chocolate cake with raspberry buttercream and chambord sauce

STARTER

Butter poached Little Harbor Lobster crostini with lemon tarragon aioli

Caprese skewers with burrata and heirloom tomatoes, thai basil pesto

Certified Angus Sirloin Slices with Chimmichurri

Lobster Rolls three ways: Brioche butter poached, Salad style Mayo, or Lettuce Wraps

FIRST COURSE

Caesar Salad

Garden Salad

Greek Tomato Salad

MAIN COURSE

Prime Filet of Beef Tenderloin with cauliflower creme fraiche mash, Haricots Verts, classic Cabernet bordelaise

Whole Steamed Lobsters, Clams, Mussels, Shrimp

DESSERT

Strawberry Shortcake

Peach Cobbler

Frozen Tiramisu served with warm chocolate espresso sauce and candied lemon peel

STARTER

Butter poached Little Harbor Lobster crostini with lemon tarragon aioli

Caprese skewers with burrata and heirloom tomatoes, thai basil pesto

Classic Mezze Platter with Hummus, Pickled vegetables, Grilled vegetables, tabouleh Salad, Olives, Dates, Figs, etc

Provencale Vegetable Platter with Saffron Aioli

Assorted House baked Croissants, Danish Pastries, and Muffins. Selection of Jams, Marmalades, Spreads, and butters

World Yogurt Tour with sliced fruits and Berries

Elegant Charcuterie Board with European and Domestic Meats and Cheeses, Dried fruits, Nuts, Olives, Confiture, pickles, flatbread crackers

FIRST COURSE

Caramelized Sweet Onion Tarte

Ancient grain blend stuffed heirloom tomatoes with saffron veloute (v,gf,sf,df, etc)

Certified Angus Sirloin Slices with Chimmichurri

Classic Caesar Salad with Grilled romaine wedges, white anchovies, and sourdough croutons

Jumbo Crabmeat Avocado salad with grilled vegetable remoulade

Lobster Rolls three ways: Brioche butter poached, Salad style Mayo, or Lettuce Wraps

Boston Smoked Fish Company Faroe Island Smoked Salmon platter with fresh, local bagels

MAIN COURSE

Classic Eggs Benedict

Omelette Station with 8 filling choices

Tuscan Fritatta

Steak Frites with potatoes Anna

Angel Hair with jumbo shrimp and marinara Arabiatta

Pasta Amatraciana with Guinciale

Fideo Fettucine Carbonara

Certified Angus Prime Burger sliders with 8 topping choices

Avocado Eggs Benedict

DESSERT

French Toast with local maple syrup, Irish butter and toppings bar: Cherries, Strawberries, Toasted pecans, Whipped cream, Applewood smoked bacon, Sausage

Buttermilk tall pancakes with toppings bar, Applewood Smoked Bacon, sausage

Peach Cobbler

Strawberry Shortcake

Chef Len was wonderful. His food was delicious. He was very engaging and easy to talk to. He was willing to work with us on the menu to make it just right for our family. This will always be a very memorable birthday experience.

— Susan Osting

Chef Len was absolutely terrific. We hired Chef Len for my wife’s 50th birthday dinner at our home, and the entire experience exceeded expectations. He cooked for 15 people, and every single guest raved about the food and the overall evening. The menu was outstanding, the execution was flawless, and everything felt effortless and professional from start to finish.

— Eric Eskander

Len was awesome. Look forward to the next meal!

— Paul George Panariello

Chef Len helped make our birthday dinner feel really special! He was extremely professional and delivered a fantastic, tasty, multi-course meal, and had a great attitude and was respectful in our space (with two new babies around). Thanks Chef!

— Rachel

Len made our anniversary dinner very special! His cooking was excellent, and he was wonderful to talk to throughout the night. Would definitely recommend!

— Tim Reynolds

I highly recommend Chef Len. He worked with us to create a menu for our event, and his dishes are not only delicious and beautifully presented, but they also bring a welcoming, professional energy that makes every event feel special.

— Shay

Chef Len was simply wonderful! We will be hiring him again for sure!

— Dana Ann Mann

Chef Len was absolutely incredible, from the moment he showed up he was kind, helpful, and a pleasure to be around. We hired him for a bachelor party and we were at the beach all day while he cooked up an incredible BBQ back at the house. The presentation was amazing, he handled every single thing, and we were able to enjoy the meal together. I’d recommend Chef Len to anyone, his other specialty meals he told us about sounded amazing as well. The entire group was talking about the meal all night, we had plenty of leftovers for the 10 of us, and couldn’t have been happier! Thanks, Chef Len!

— Ryan Block

He was fantastic!

— Chris DiBella

Chef Len was phenomenal from the start until the end. He has outstanding communication and his recommendations were spot on. His presentations were impeccable and all of his dishes were superb. It was such a pleasure to have Chef Len help us celebrate Mother’s Day weekend. I’m already planning on having him back.

— Cynthia Tsai

How much does a private chef experience with Chef Len cost?

The average menu price for Chef Len is 185 USD per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Len cook?

Chef Len offers French, Italian, Mediterranean, Local and Seafood/Fish cuisine for private dining experiences.

Where does Chef Len offer private chef services?

Chef Len offers private chef services in Marblehead, US.

Which occasions can I book Chef Len for?

You can book Chef Len for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering and Romantic night, depending on availability and the event details.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Len Mitchell

+1 3155912851

[email protected]

Chef Len Mitchell

Hi, I’m Chef Len
Len Mitchell

I craft market‑driven cuisine with European technique and global flavor

What I bring to your table

I cook from the land and the sea

I pair culinary training with business acumen

I honor simplicity, balance, and bold flavor

Chef Len Mitchell’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Chef LenLen Mitchell

I craft market‑driven cuisine with European technique and global flavor

What I bring to your table

I cook from the land and the sea

I pair culinary training with business acumen

I honor simplicity, balance, and bold flavor

Chef Len Mitchell’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Chef Len
Len Mitchell