Mitchell Roberts
Executive Chef
Nine Fine Irishmen, 48^th & Crepe
Hailing from Evergreen, Colorado, Mitchell Roberts paved an impressive path for himself from the Rocky Mountains to the Las Vegas Strip where he holds the executive chef position at Nine Fine Irishmen and 48^th & Crepe at New York-New York Hotel & Casino. Here he manages all aspects of the traditional Irish pub and dessert venue. Roberts’ extensive career has made him an accomplished chef who certainly knows his way around the kitchen.
Roberts’ career first shifted into gear in Morrison, Colorado, when he began working as a dishwasher at 17 years old. He advanced quickly and at age 18, he earned a kitchen manager position where he was introduced to cooking and created the restaurant’s breakfast menu. After this experience, the decision to become a chef was simple as Roberts discovered that he enjoyed the creativity of combining flavors. “I really enjoyed making food that people wanted to come back for,” Roberts said. He then decided to further his culinary knowledge.
Roberts earned a degree in restaurant arts from Warren Occupational Technical Center in 1995. He then went on to earn a Certified Cook certification from the American Culinary Federation in July 1998. That same year, the Culinarians of Colorado Chapter for the ACF selected Roberts as Apprentice of the Year.
His impressive year continued as Roberts’ began working as assistant executive steward at the Hyatt Regency Downtown Denver where he supervised a 28-person staff. Running the steward department, Roberts gained perspective on both sides of the kitchen as he handled both the business and culinary aspects of the operation. He spent his time preparing for weddings, organizing and training kitchen workers, and attending banquet menu meetings. “The main reason I took that position was to learn how the kitchen and business aspects rely on each other and operate as one,” Roberts said.
Roberts’ career continued to advance when he moved to New Mexico and secured a restaurant chef position with the Hyatt Regency Tamaya Resort & Spa in April 2001. Here Roberts utilized his talents to create daily specials and oversee food service, production and presentation for multiple dining venues. Most notably while working here, Roberts was the acting chef de cuisine at The Corn Maiden, a Brazilian-style restaurant that featured an expedition kitchen. He particularly enjoyed working here because he was able to speak directly with the customers as he prepared their meals.
Las Vegas became Roberts’ next destination on his culinary journey. In 2006, he began as a sous chef at Studio Café at MGM Grand where he oversaw the culinary production and 40 cooks. Roberts advanced to the executive sous chef position four years later. Roberts was then named the executive room chef after one year where he was fully responsible for all aspects of Studio Café. “Studio Cafe was a really good match for me, and I was able to change up the menu and use my creative side and cooking influences,” Roberts said. When the opportunity presented itself, he accepted the executive chef position at Nine Fine Irishmen and 48th & Crepe at New York-New York. Roberts used his expertise to create the entire menu for the newly opened crepe venue as well as redesigned the menu at the Irish pub.
Some of his many notable achievements include appearing as a guest chef on “Cooking with Costa” on the New England Cable Network, winning the Critics’ Choice Award in the 2002 Souper Bowl Competition and spending a week cooking for the country of Japan at the G8 Summit.
Roberts’ culinary journey has provided him with a wealth of experience which enables him to flourish in his position as executive chef at Nine Fine Irishmen and 48^th & Crepe.