The Mitchell•Casteel Team
Micheal Martin • Executive Chef
Mitchell•Casteel proudly welcomes back Executive Chef Micheal Martin, a seasoned culinary expert with over 34 years of experience in high-volume catering and fine dining. A North Carolina native, Micheal discovered his passion for fast-paced Italian grill and sauté cooking while working as a kitchen manager in Boone. Classically trained in French cuisine, he refined his skills in Chicago before embarking on a diverse culinary journey across the country.
After returning to North Carolina, Michael spent a decade in Blowing Rock, refining his expertise in butchery, menu development, and wine pairings. He then spent 15 years in Scottsdale, AZ, where he began as the Food & Beverage Director for two renowned resorts and launched four successful restaurants. In the latter part of his tenure, he held leadership roles at Mastro’s Ocean Club, Cezars Restaurante, and Hammerheads Ocean Grill, earning regional acclaim through television and magazine features. His career then took him to California, where he specialized in prime beef, seafood, and Pacific Rim cuisine at Prime 10 Steakhouse and Roppongi. Most recently, he served as Executive Chef at the Cypress Club in Raleigh, overseeing two kitchens and leading upscale dining operations.
Micheal's history with Mitchell•Casteel dates back to 1993, returning as Executive Chef in 2018. His expertise in leading large-scale events, from intimate gatherings to 840 guest functions, makes him an invaluable asset to the team. Holding multiple professional certifications, he also has a background in Educational Psychology and Business Management. Outside the kitchen, Micheal enjoys fine wines, off-roading, drumming, painting, and traveling, having explored all 50 states and beyond with his wife, Jenny, and their four children.
Austin Hundley • Sous Chef
Austin Hundley is a passionate culinary professional with over 12 years of experience in both high-volume casual and fine dining establishments. Based in Sanford, NC, he began his journey at Smoke & Barrel, mastering smoked meats and creative specials before refining his skills at AC Restaurants in Raleigh, including Poole’s Diner and Pooleside Pies. His hands-on experience with elevated comfort cuisine shaped his approach to cooking.
A graduate of Central Carolina Community College with a Degree in Applied Science in Culinary Arts, Austin specialized in Farm-to-Table practices and Business Management. Since joining Mitchell•Casteel in 2021, he has gained a reputation for his impeccable plating skills and innovative menu creations. His artistic approach to culinary presentation has made him a sought-after chef for high-profile events, with many clients requesting him by name.
Outside the kitchen, Austin enjoys spending time with his wife, Ivy, and their son, Jaxon. He has a deep appreciation for tattoo artistry, the outdoors, and caring for animals—earning the nickname "animal whisperer" among friends and family. With a dedication to craftsmanship and creativity, he continues to push culinary boundaries and deliver unforgettable dining experiences.
Stephanie Rosse • Pastry Chef
Stephanie Rosse brings over 30 years of culinary experience, both in the United States and abroad. Her journey began with three years of study and work in France, where she earned a Hotel and Restaurant Management – Culinary degree. Upon returning to North Carolina, she gained experience at Magnolia Grill and Nana’s before moving to Atlanta to work under renowned chef Jean Banchet, where she discovered her passion for pastry.
After relocating to Greenville, SC, Stephanie married, started a family, and contributed to the city’s growing culinary scene. Returning to North Carolina, she served as Pastry Chef at top restaurants, including Four Square, Nana’s, and the Washington Duke Inn. One of her most fulfilling roles was as Executive Pastry Chef at UNC for six years. In 2020, she opened Rockwood Dairy Bar, but after two years, the sale of the building led her to a new adventure—crafting desserts for National Geographic’s boutique cruises.
Now back on land, Stephanie has been the Pastry Chef for Mitchell•Casteel Catering since 2023. She brings her wealth of experience, creativity, and passion for pastry to the team, continuing to craft exceptional desserts that showcase her refined skills and dedication to the art of baking.
Chelsie Mueller • Sales Associate
Born and raised in North Carolina, Chelsie built a diverse culinary career, serving as Sous Chef at Dillon’s Cafe in Citrix’s Downtown Raleigh hub and working for SAS in Cary. She joined Mitchell•Casteel in 2021, becoming the first female executive chef at the company in over 20 years. A graduate of the Art Institute of Raleigh-Durham, she has established herself as a leader in the industry, blending technical expertise with creativity.
During her time at Mitchell•Casteel, Chelsie received the Mom Jones "Inspired" Scholarship in 2024, which allowed her to attend the Art of Catering Food Conference in Austin, TX. She has traveled with the company to numerous culinary conferences, including the MIBE Summit in Denver, where she was honored with the Heart Leader on the Rise Award in 2025. Her commitment to professional growth and excellence has made her a standout in the catering industry.
Chelsie has since transitioned into a Sales Associate role, where she shares her passion for event planning, networking, and promoting Mitchell•Casteel’s inclusive, heart-led culture. Outside of work, she enjoys exploring the Triangle’s restaurant scene, traveling, and spending time with her husband, Alex, their daughter, Marlee, and their pets.
Quann Bradley • Sales Associate
Quann brings 7 years of diverse experience in the event and hospitality industry to Mitchell•Casteel. His experience spans on-site event coordination, behind-the-scenes operations, event planning, and sales. His deep appreciation for all aspects of events has allowed him to develop a specialized skill set in operations, which has naturally translated into a successful sales career. Quann’s guiding mantras, “trust the process” and “one band, one sound,” reflect his commitment to creating unity and collaboration across departments to ensure seamless event execution.
Outside of his professional life, Quann enjoys shopping—particularly for shoes, socks, and blazers, which are his personal weaknesses. He is passionate about staying active through exercise, and he has a strong interest in Marvel and DC comics, as well as science fantasy novels.
Quann is also an avid fan of basketball and football, with a particular fondness for Vietnamese and Southern cuisines. Music, especially 80s and 90s R&B, is another major interest that adds to the rhythm of his life.
Breanne Pizzaro • Director of Events & Logistics
As the Director of Events & Logistics at Mitchell•Casteel, Breanne is dedicated to orchestrating unforgettable experiences. From providing creative direction to managing staff and logistics, Breanne ensures that every event is executed flawlessly, leaving a lasting impression on all attendees.
Outside of her professional life, Breanne takes great pride in being a devoted mother and wife, an animal lover, and an avid thrifter with a keen eye for hidden gems. When she’s not curating exceptional events, she enjoys indulging in her love for DIY projects and getting crafty in her spare time.
Always eager to expand her knowledge and skills, Breanne thrives on new challenges and opportunities. Working for Mitchell•Casteel is more than just a job for her – it’s a true passion. She views her team as family and strives to inspire those around her, motivating them to always pursue excellence.
Thomas Humphrey • Director of Operations
Thomas Humphrey brings a wealth of experience to the food service industry, with a career spanning catering, event management, and restaurant operations. Born in Savannah, Georgia, he grew up in Smithfield, NC, where his father managed a cotton mill, and his mother raised him and his siblings. His first job at a sit-down Pizza Hut left a lasting impression, teaching him valuable lessons in hospitality. After college, he resumed his career at the Shell Island Hotel in Wrightsville Beach, where he honed his bartending skills and was introduced to catering and event management. This experience led him to become the banquet manager at the Coast Line Conference Center in Wilmington, solidifying his passion for special events.
Thomas went on to spend over 18 years as a manager in casual dining restaurants, including Annabelle’s Restaurant in New Bern and TGI Friday’s in Raleigh. A longtime advocate for the Raleigh area, he has also worked as a bartender for NC State University special events for over 12 years. When Mitchell•Casteel took over operations at the Park Alumni Center, he was a natural fit, bringing his expertise and commitment to exceptional customer service. He takes great pride in training the next generation of catering professionals and ensuring every event is flawlessly executed.
Outside of work, Thomas enjoys riding trains, working as an election official, reading, fixing things, and indulging in his unique hobby of collecting flashlights. His passion for hospitality, attention to detail, and enthusiasm for mentoring make him an invaluable part of the Mitchell•Casteel team.
David Casteel • CEO and Owner
Beginning his career in food & entertaining at the age of 8 in his parent’s bakery, David’s love of food was inadvertent but destiny. His educational background in Music, Dance, and Performing Arts gave way while spending time as an assistant and personal cook to choreographer Agnes DeMille. His love of great food won out over his performing endeavors and his performances now are considered the finest catered affairs throughout the Carolinas.
David joined the Mitchell’s team in 1989, having served as Executive Chef, Pastry Chef, Sales and Design, Director of F&B, and Managing Partner. He is also managing partner of Duke University based Trident Provisions. A 28-year member of ILEA and a founding president of the original Carolinas Chapter of ILEA, David has been helping build and influence our region’s catering and events for over 30 years. He has also served on the Advisory Board of Special Events Magazine, is an active member of NACE, and the ICA.