Mitchell Bowling began making a name for himself in the hospitality industry as an assistant manager of Catering By Rich’s at Rich’s Department Store. He became known for delivering the most delicious, show stopping spreads for everything from social parties to the Democratic National Convention.
This provided a launchpad for him to open A Southern Tradition, known throughout Atlanta and the southeast as one of the most prominent catering companies in the South. During the two decades he owned A Southern Tradition, the company catered lavish corporate events, extravagant weddings, and elegant parties for an impressive roster of clients from Jimmy and Roselyn Carter to Patti Labelle, Jimmy Stewart and Harry Connick Jr. As a result, Mitchell was asked to write a party planning column for Southern Flair Magazine, which he did for several years. On the heels of this success, he opened two Southern-inspired restaurants, Top of the Plaza in Decatur and Magnolia Tea Room in Stone Mountain, both of which were wildly popular.
During this time, he was visiting friends in Paris and Geneva and fell in love with Europe. Mitchell decided to sell A Southern Tradition and move to England. He took a position as Restaurant Manager for the Grand Hotel in Torquay on the English Riviera, and quickly rose through the ranks to be made Director of Food and Beverage for not only that property, but several sister hotels within the Richardson Hotel Group. The restaurants were Rosette awarded in Europe. This role was clearly made for him, as it was the perfect use of all the skills he’d mastered while owning his catering company and restaurants. He simply loved greatly impacting not only the company’s bottom line but ensuring that every guest had the absolute perfect stay.
Mitchell then moved to the Kings Resorts as Guest Relations Director at their four prestigious properties, where he was headquartered at Old Thorns Manor and Resort, located outside of London. This was a position that he held for more than four years. In addition to training and mentoring the staff at this property and four others under the company’s umbrella, he fine-tuned the guest experience.
When the pandemic began, Mitchell returned to the US and his hometown of Brookhaven. Once lockdown was over, he became a big fan of Chef Jared’s and the food he was creating and serving at The Alden. During one of his many dinners there, they started talking about his international hospitality experience and decided at a meeting that it was a natural fit. Mitchell was hired as the General Manager of The Alden in the beginning of 2023.
Mitchell’s warm, welcoming personality is the first guests experience when they walk through the doors at The Alden. He establishes a relaxing atmosphere akin to dining in a friend’s home. Mitchell strives to ensure everyone has a fabulous dining experience at The Alden, whether that is a large group celebrating a special occasion or an individual looking for a great solo meal. Mitchell thrives on mentoring his staff, nurturing talent in both the front and back of the house at The Alden. He uniquely cross-trains the staff in several different roles to see where they excel, discovering new talents, while keeping the staff energized and excited.
Whenever he’s not working, Mitchell enjoys sharing time with friends, travelling, dining out, cooking, hiking, working out, collecting art and going to the theatre and museums.