“From the land and sea, to your heart and mind, to the table.” For Len Mitchell, the newly-appointed executive chef of Drumlins’ Bistro 1926, that is the essence of cuisine. Mitchell, a Syracuse native, has spent the last 25 years working, traveling and collecting the experience needed to introduce his globally inspired plant-forward menu for Bistro 1926.
“Our culinary mission at Drumlins is to provide world-class quality food with a healthy emphasis,” says Chris Myslow, director of Drumlins Country Club. “Chef Len enables us to be a market leader in Syracuse and we look forward to proving it to our guests every day.”
Read the full story at Syracuse University News.