James Mitchell
Executive Chef & Co-Founder
With over 20 years of culinary experience spanning Michelin-starred kitchens in New York, Paris, and Tokyo, Chef James brings a global perspective to every dish. His philosophy centers on honoring locally sourced ingredients through innovative techniques while maintaining the soul of classic cuisine.
Sarah Chen
Director of Operations
Sarah oversees all restaurant operations across both locations, ensuring seamless guest experiences. Her background in hospitality management and passion for excellence has been instrumental in establishing The Grand Table as a premier dining destination.
Marcus Williams
Head Sommelier
Marcus curates our award-winning wine program, drawing from his extensive travels through wine regions worldwide. A certified Master Sommelier, he brings unmatched expertise and an approachable style to wine service.
Elena Rodriguez
Pastry Chef
Elena's creative desserts are the perfect finale to any Grand Table experience. Trained at Le Cordon Bleu and with experience at top pastry shops in Barcelona, she brings artistry and innovation to our dessert program.