Exceptional food designed to bring people together
A chef-authored dinner, cooked in your kitchen and served at your table.
Carefree · Cave Creek · North Scottsdale
I'm Mitch Bell. I cook private dinners in people's homes, I cater corporate events, and I teach — and somewhere in between all of it, I wrote a 56-chapter book about how cooking actually works.
That book is the reason my food tastes the way it does. Not because a recipe is precious, but because knowing why a sauce breaks, why a dough rests, and why one more minute in the pan changes everything is what separates a good dinner from one people talk about a year later.
I don't just cook for you. I wrote the book on how to cook.
Private Catering
Multi-course dinners cooked entirely in your kitchen and served at your table. Two to twenty guests. Menus built with you on a planning call, and adapted to every allergy and preference at the table.
From $125 per guest · $750 minimum
Corporate Events
Office lunches, client appreciation dinners, and team-build cooking events. Prepared in a licensed, inspected kitchen and served at your office or venue, staffed or drop-off.
From $45 per guest · $650 minimum
Culinary Experiences
Hands-on evenings in your own kitchen, and Thursday-night classes at Seared Living in Carefree. Part dinner party, part masterclass — you cook, then you sit down and eat your work.
Classes $55 · In-home experiences from $55 per guest
The book behind the food
Beyond the Recipe is 56 chapters on judgment and ratios — the things a recipe assumes you already know and never tells you. Chapter 25 is the pomodoro that anchors half my menus. Chapter 36 is the orecchiette I roll by hand the morning of your dinner. Chapter 19 is the olive oil cake I finish nearly every dinner with.
When you book me, you're booking the person who wrote it down.
Testimonials from those who've shared the table
"I can't put it down. It's so easy. I would think to tell you all the recipes are fun and you make
it sound like it's really fun and easy. I can't wait to share this book with my friends."
Diana Costantino
★★★★★ Beyond the Recipe Cookbook
"Mitch is very knowledgeable and talented! These products are truly top quality!"
Julie Tambe
★★★★★ Seared Living Products
"Chef Mitch created an unforgettable experience for my 50th birthday celebration! Our group
had the opportunity to learn how to make both savory and sweet sopapillas, and it was the
perfect blend of hands-on cooking, laughter, and delicious food."
From the moment we arrived, Chef Mitch made everyone feel welcome and comfortable,
regardless of their cooking experience. His passion for cooking, patience, and engaging
teaching style made the class both educational and incredibly fun.
The food was absolutely amazing, and the memories we created are something we'll cherish
for years to come.
Jayme Tramontana
★★★★★ Culinary Experience – Private Class
1 · Tell me about your table
Your date, your headcount, where you are, and what kind of evening you're picturing.
2 · We build the menu together
A planning call to shape courses, pacing, and anything the table can't or won't eat. Nothing is off a fixed list.
3 · I arrive and cook
I bring the food, the technique, and the timing. You pour the wine and talk to your guests.
Let's find your date.
Most dinners are booked three to six weeks out, and the October-through-April season fills first. Tell me what you're planning and I'll tell you what's possible.