Seasonal. Southern. Sensational.
Our Story
A new flavor in an historic location.
Located in the Dorothy and Roy Park Alumni Center at NCSU Centennial Campus, Lakeside Kitchen is a delicious new entry into the Raleigh restaurant scene. Headed by David Casteel of Mitchell Casteel, the restaurant features a seasonal menu of traditional and southern fusion cuisine.
Dishes are made completely from scratch and feature a variety of ingredients from local farms, the NC state farmer’s market, and the chef’s garden, located on the outdoor patio.
Lakeside Kitchen offers guests a culinary experience with a gorgeous view of
Lake Raleigh and the Park Alumni Center grounds.
Executive Chef Michael Martin, a seasoned culinary expert with over 34 years of experience in high-volume catering and fine dining. A North Carolina native, Michael 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.
Michael'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, Michael enjoys fine wines, off-roading, drumming, painting, and traveling, having explored all 50 states and beyond with his wife, Jenny, and their four children.
Michael Martin
Executive Chef
Amanda Solis
Restaurant Manager
Amanda Solis is the Front of House Manager for Lakeside Kitchen with Mitchell•Casteel, working alongside her husband, Park Alumni Executive Chef Rob Solis. Together for 20 years, they share a life filled with love and four children. Amanda studied clinical social work at the University of North Carolina Wilmington before transitioning into the hospitality and business sectors.
Her career began as a Night Auditor at La Playa Beach and Golf Resort in Naples, FL, where she managed financial reconciliation for multiple resort services. She later expanded her expertise by handling accounting and imports for an Italian tooling company in Greensboro. Most recently, Amanda contributed her culinary talents to Oak Steakhouse in Raleigh, overseeing pastry production.
Outside of work, Amanda enjoys attending music festivals, camping, and creating floral arrangements. Passionate about supporting families, she is currently training as a Doula through DONA International. Whether managing restaurant operations or preparing for her next outdoor adventure, Amanda brings dedication and creativity to everything she does.
Our Team
Beginning his career in food and 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 a managing partner of Duke University-based Trident Provisions.
A 29-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 more than 30 years. He has also served on the Advisory Board of Special Events Magazine, and is an active member of NACE, and the ICA.
