Jeffrey Mitchell
Executive Chef
Butcher & Barrel is proud to introduce Chef Jeff Mitchell as its new Executive Chef.
Chef Jeffrey “Jeff” Mitchell was born and raised in Albuquerque New Mexico, where he discovered his love of food and cooking with his mother. His culinary awakening increased when introduced to different food cultures throughout Albuquerque and his many travels at home and abroad.
Chef Mitchell moved to Redding, California in 1994, relocating to Sacramento soon after, where he was enamored with the growing culinary scene. After graduating from Sacramento State with a degree in philosophy, he took a job as a sous chef at Buca di Beppo. After more than 12 years as Chef Partner at Buca di Beppo Sacramento, Chef Mitchell wanted to expand on his culinary experience, by accepting executive chef positions at Seasons 52 and later, Morton’s Steakhouse.
During the Pandemic, Chef Mitchell had the opportunity to lead the kitchen at J Wilds BBQ in Folsom CA. Joining the team at Butcher & Barrel, Chef Mitchell looks forward to helping create what owner, Kevin McBride has envisioned. Chef Mitchell’s culinary philosophy is straight forward food with a focus on locality and seasonality. When not cooking, Jeff enjoys gardening, reading, and supporting the Sacramento Republic.
“We are thrilled to welcome Chef Jeff Mitchell to the Butcher & Barrel family. His unparalleled expertise and incredible passion for culinary artistry align perfectly with our vision for providing guests with an elevated and unforgettable dining experience.”
— KEVIN MCBRIDE, OWNER
Michael Gray
General Manager
With a career deeply rooted in the culinary world and a commitment to excellence in every aspect of restaurant management, Michael brings over two decades of exceptional experience to Downtown Sacramento’s Butcher and Barrel to serve as the General Manager. In this role, he is responsible for the day-to-day operations of the restaurant and ensuring the highest quality of guest experience.
As the General Manager of this farm to fork establishment, owned by Kevin McBride, Mike is dedicated to upholding the restaurant’s commitment to locally sourced ingredients in collaboration with Executive Chef Jeff Mitchell to deliver quality dishes while offering a fresh upscale casual dining experience. Butcher and Barrel’s motto, “Do It Right the First Time”, echoes Mike’s own philosophy of excellence in service.
Mike has cultivated a legacy of pride and commitment to high quality service, viewing it as the key to success in building cohesive teams focused on nurturing relationships and creating a culture of making a difference in every guest’s experience. This commitment is firmly rooted in the values of inclusion, authenticity, teamwork, and diversity.
