Greg Mitchell

Greg Mitchell came up as a line cook at Gramercy Tavern in New York City, New York (2010–2012), working inside a kitchen known for pace, discipline, and exacting standards. Those years at Gramercy Tavern established the habits that show up in his later work: steady execution, restraint, and attention to the small details that make a plate read as finished. Since 2013, he has been Chef Owner of Palace Diner, a role that asks for both day-to-day cooking and the longer view of ownership. Since 2019, he has also been chef of Flood’s, adding another kitchen to a career built on continuity and control. Taken together, the two posts point to a cook who works comfortably between momentum and restraint, carrying a serious early education into places that depend on consistency and care. Today At Flood’s, the reference point comes from outside the kitchen but stays close to the work of observing people and place. “Flood’s is a reference to a writer I’ve always loved named Joseph Mitchell.” The name carries a particular weight for anyone interested in New York as a city of working lives, where character is often best seen through the people who fish, cut, sell, and serve. “He did a lot of fun and poignant writing on fishermen and butchers and fishmongers around New York City.” That mix of attention and plainspoken feeling tracks with Mitchell’s own style: interested in the daily texture of food work, and alert to the figures who give a place its shape. “It kind of spoke to me, this collection of ideas and characters.” Read that way, Flood’s is not just a restaurant name but a framework for thinking about the cast, repetition, and rhythm that define service. “I had been thinking about doing something else for a bit.” The line suggests a recalibration rather than a break. In the context of Palace Diner and the rest of his work, it reads as an expansion of the same instincts into another room, with another set of constraints and possibilities.