Mitchell Mauricio was born and raised in Fall River, Massachusetts to Azorean immigrants, his father from Porto Formoso, S. Miguel and his mother from Santa Cruz, Flores. He grew up surrounded by music and trying all the different foods, tasting the beautiful differences between the expatriates of the mainland, Madeira, and all the Azorean islands. Once grown, Mitchell attended the Johnson & Wales University for Culinary Arts. He worked at a number of fine restaurants, including five years at Castle Hill Inn, a Relais & Chateaux hotel in Newport, Rhode Island. Then, at the young age of 27, he became the executive chef of Agawam Hunt in Rumford, Rhode Island, a prestigious private club founded in 1897, which is where he remains today. He currently resides in Somerset, Massachusetts.
Mitchell’s culinary style focuses heavily on tradition. A melding of traditions that the Azorean diaspora hold so close to their hearts; tradition that is proper cooking and classical technique; and the hardy traditions of our New England cold-water fisherman and short-summer farmers. He truly loves to convey this through the lens of fine dining, revealing beauty in the commonly overlooked. He would never say that he cooks traditional Portuguese dishes, but utilizes bits and pieces throughout his menus, to show-off favorite elements of Azorean & Portuguese cuisine.