A Buffalo, NY native, Mitchell Herring brings a decade of experience and a passion for precision to his role as Chef de Cuisine at One by Spork. His culinary journey began at The Capital Grille, where he honed his skills in upscale American cuisine, mastering knife work, flavor pairings, and foundational technique.Mitch later joined Spork Pit as Head Pitmaster, diving deep into the art of Texas-style barbecue—from butchering and fire management to building flavor through rubs, sauces, and wood selection. He also supported the kitchen team at Spork during the off-season, sharpening his versatility across styles. Today at One by Spork, Mitch helps lead the kitchen’s evolving tasting menu experience, overseeing operations and collaborating closely with the team to craft inventive, seasonal dishes that balance refinement with soul. When he's not in the kitchen, you’ll find him out fishing, or experimenting in his home food lab—always chasing the next great flavor.