Mitchell McCamey is the Chef, Owner, and Creative Director of Kermit’s Outlaw Kitchen. He is the Co-owner, Chef, and Butcher of Neon Pig Tupelo and Neon Pig Oxford. He is also the Co-Owner & Chef of King Chicken Fillin Station in Belden, MS. From the small town of Okolona, Mississippi, Mitchell & his mother travelled and lived in Texas, Arkansas, Georgia, South Carolina, North Carolina, and Louisiana. In the summers, Mitchell would always return home to North Mississippi. It was those summers that shaped his culinary identity. From working on a cattle farm to playing in his grandmother’s clay pickling basement to shucking peas while watching Hee Haw, Mitchell experienced the immensely rich, sincere, deep south culinary traditions that would later have a huge effect on his farm-based philosophy. At the age of 21, looking for adventure, Mitchell moved to the mountains of Colorado. There, he worked under live fire and slow food master, Chef Michael Fernandez. After a decade spent out west, Mitchell moved to Birmingham, Alabama to work at Hot & Hot Fish Club under James Beard Award winning chef, Chris Hastings. It was in Birmingham that Mitchell’s love for local, farm based foods came full circle. Finally, Mitchell moved back to his roots in North Mississippi to open the Neon Pig Tupelo, Kermit’s Outlaw Kitchen, Neon Pig Oxford, and eventually King Chicken Fillin’ Station. Mitchell continues to stay true to his philosophy for whole animal butchering, sourcing from local farmers, and harnessing southern craftsmen. He plans to open more concepts in the months and years to come. 

TCB