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 and Executive Chef James Eason, the new restaurant will feature 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 delightful culinary experience with a gorgeous view of
Lake Raleigh and the Park Alumni Center grounds.
James Eason
Executive Chef
Executive Chef James Eason has lived in Raleigh, NC since 2016 working in both restaurants and catering. A native of Austin, TX, and a graduate of the Le Cordon Bleu California Culinary Academy in San Francisco, CA, he has studied a multitude of cuisines and culinary techniques that translate into a fusion-driven dining experience.
From 2015-2017 Chef James worked at The Umstead Hotel & Spa at the acclaimed Heron’s restaurant as Chef Tournant. In late 2017, he assumed the role of Sous Chef at Mitchell’s Catering and then Chef de Cuisine of Markethall in City Market in 2018. In 2019, he helped open the much-anticipated High Horse Restaurant in downtown Raleigh.
James became the Chef de Cuisine at Raleigh's Vidrio in 2020, working under Chef Saif Rahman. James has worked with many notable, local chefs including Scott Crawford and Steven Greene.
When James isn’t cooking, he spends his time with his girlfriend, friends and family. His hobbies include hiking, going to the gym, target practice at the gun range, going to the farmers market, astronomy and movies.
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.
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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 28-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.
