Cameron Mitchell, the visionary behind Cameron Mitchell Restaurants (CMR), has carved a distinctive path in the American dining landscape—one built not just on exceptional food and hospitality, but on an unshakable commitment to people. From a high school dishwasher to the founder of one of the nation’s most respected restaurant companies, Mitchell’s journey is a story of grit, purpose, and a people-centric philosophy that has powered his $600 million empire and continues to shape the future of hospitality.
From Dishwasher to Culinary Visionary
Mitchell’s foray into the restaurant industry began modestly at age 16, scrubbing dishes in a Columbus, Ohio kitchen. But it didn’t take long for ambition to take hold. “When I was 18, I wrote my goals,” he said. “I was blessed to know what I wanted to do, which was half the battle.” That clarity led him to the prestigious Culinary Institute of America, followed by a rapid ascent from sous chef to general manager to operations leader of a six-unit restaurant group.
Frustrated by corporate limitations, Mitchell dreamed of a new kind of restaurant company—one where people, not just profits, came first. In 1993, he founded Cameron Mitchell Restaurants with the belief that genuine hospitality could be scaled, but only if the foundation was built on respect and care for every associate.“It was one of the hardest—if not THE hardest—things to get the restaurant open,” he recalled. “You know, you have no money, no one to help you, you’re swimming upstream. But failure wasn’t an option.” His first site fell through, forcing him to start over. “It took 14 months to get that first restaurant open. From there, it was a long haul. It hasn’t been easy—some days have been better than others.”
That persistence paid off. Today, CMR includes nearly 60 restaurants coast to coast and employs over 6,000 associates. “We’re blessed to be the fifth-largest privately held concept restaurant company in the country… I’m surrounded by incredible people. I’m always afraid of failure, even today. But it’s not an option.”
A People-First Philosophy
At the heart of Mitchell’s success is his deeply held belief that happy associates lead to happy guests—and, ultimately, successful business outcomes. “We take care of our people; our people take care of our guests; our guests take care of our company,” he often says. This ethos permeates everything from his flexible scheduling policies to employee recognition programs to a famously low turnover rate of just 14%, compared to the industry average of 30-40%.
“We’ve created a culture and set of values that people hitch their horse to our wagon,” Mitchell shared. “Respect, dignity and opportunity—they stick with us a long time and don’t want to go anywhere else.”
He backs that up with personal investment in his team, hosting company-wide meetings and even teaching a course for new managers, CMR 101, to help them understand the company’s culture. “I tell people I want it to be the last job they ever have. I don’t want anybody looking for another job.”
The results speak for themselves. In a recent leadership conference with 62 top executives and directors, CMR calculated an astounding 1,100 collective years of experience within the company. “A lot of people have been with us 20–25 years,” he said. “It helps prevent some of the potholes.”
Ocean Prime Fort Lauderdale: A Vision Realized
Among CMR’s multi-concept portfolio, Ocean Prime stands as the flagship—a high-end steak and seafood brand renowned for combining culinary artistry with a top-tier cocktail and service experience. With locations in cities like New York, Beverly Hills, and Chicago, Ocean Prime’s arrival in Fort Lauderdale marks a strategic move that’s been years in the making. In town for the opening, he was met with what he described as a “monsoon,” but joked, “It’s a good test of our terrace here. Good news, no leaks.”
Asked about his ties to the region, Mitchell offered a candid backstory: “Got kicked out of my hotel here on Spring Break 44 years ago, that’s my only connection. Does that count?” He added, “I haven’t come down since I was a kid. I’m mostly a West Coast guy—we have a place in Sarasota on Siesta Key—but the Southeast Florida market has just exploded.”
Indeed, the Fort Lauderdale location is more than a new restaurant; it’s a landmark project. “This project is our longest lead time development project. We started looking at this location in 2018, and by early 2020 we were ready to sign the lease. Then March came, and we all know what happened then,” he said, referring to the COVID-19 pandemic. “The whole thing got set back, the developer froze, and we got locked up.”
After reviving the deal in 2022 and 2023, Ocean Prime Fort Lauderdale officially opened in April 2025. “Here we are now on the Intracoastal on a 100-yacht-slip marina. It’s an iconic location. Who doesn’t want to sit out there and enjoy that view? Whether for happy hour or brunch or dinner, it’s just a great place to be. We’re excited about it.”
Business Acumen Meets Hospitality Heart
For Mitchell, the secret to long-term success lies in balancing culinary expertise with business strategy. “I’d say 30% of the restaurant business is front-of-house operations. Then 30% is back of house. And the other 40% is the business side—lease negotiation, banking, insurance, health benefits, labor management, everything you can think of.”
Having worn nearly every hat in the business, today he reflects with humility and humor, “I’ve made my mistakes. I’ve said many times, I shoot myself in the foot once in a while, but I never shoot myself in the head.”
Now 61, Mitchell is beginning to think more seriously about the next chapter of his life. When I mention how remarkable his journey has been, he responds with a laugh, “I’m a little tired. I hope to make it another five years. Then I will have been in it for 50 years and I figure I’ll get some real street cred.” His ultimate goal? Legacy. “I’ve been saying for years I want Cameron Mitchell Restaurants long after I’m in the big restaurant in the sky. I’m in the process of preparing for that today,” he said. “I told our executive team years ago, if all goes well, none of you will be sitting at this table in 10 years—but the table will still be here.”
With his youngest of three children graduating this year, Mitchell is looking forward to spending more time with his wife of 30 years. “I’m slowing down a little bit and doing that transition, and hopefully the company will be in very good hands when I do step away.”
In addition to his business accomplishments, Mitchell is an advocate for education and community giving. He’s invested in culinary schools, supported numerous philanthropic causes, and authored a memoir, Yes is the Answer. What is the Question?, that doubles as both personal narrative and leadership manual. At the core of it all is a simple but powerful truth: When you put people first, success follows. Cameron Mitchell has built more than a restaurant company—he’s created a culture, a movement, and a legacy rooted in values that endure long after the final course is served.
