Mitch Prensky

Founding Partner at COJHO Hospitality Consultancy

A little bit about Mitch…

Mitch is a graduate of the French Culinary Institute and holds an MBA in Entrepreneurship from the Wharton School of the University of Pennsylvania, as well as an MS in Organizational Psychology from Purdue University.

With over 25 years as an owner/operator, Mitch has built and led acclaimed restaurants including Supper, Scratch Biscuits, and Lemon Hill Food & Drink, along with his event company, The Global Dish. His work has earned him a James Beard Foundation semifinalist commendation for Best Chef Northeast, as well as features in Food & Wine, The New York Times, Bon Appétit, and appearances on the Food Network.

In 2015, Mitch joined Bon Appétit Management to develop Food Hall concepts across the East Coast—most notably at the University of Pennsylvania—and create corporate dining programs for Google and LinkedIn. He later served as VP of Culinary and Corporate Strategy at Zabar’s, crafting operational and development strategies for the iconic gourmet retail brand.

In 2017, Mitch became Director of Culinary for Hyatt Hotels’ Lifestyle Division, overseeing 30 operating properties and 25 in development. In 2021, he launched COJHO, a consulting firm specializing in hotel F&B development and management.

Recognized as one of Plate Magazine’s “30 Chefs to Watch” and honored by Best Chefs America, Mitch continues to bring vision, strategy, and operational excellence to hospitality projects worldwide.

Career Highlights

Owner/Operator of five award-winning independent restaurants and event companies

James Beard Foundation semifinalist, Best Chef Northeast

Plate Magazine “30 Chefs to Watch” honoree

VP of Culinary Development, Bon Appétit Management

Director of Culinary, Hyatt Lifestyle Hotels

VP of Culinary & Strategy, Zabar’s

F&B development for brands including Thompson Hotels, Brookfield Properties, Aimbridge Hospitality, Alila Resorts, Hyatt Centric, Andaz, JDV, and Unbound Collection