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 Rob Solis, 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.
Rob Solis, Jr.
Executive Chef
Executive Chef Robert Solis grew up in an Italian household where cooking was a cherished tradition, sparking his lifelong passion for food. After high school, he served for nine and a half years in the U.S. Marine Corps at MCAS New River in North Carolina. Following his service, he worked in construction until the housing market collapse led him to rediscover his love for food through gardening. A skill passed down by his stepfather and a foundation for his ingredient-driven approach today.
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Rob pursued formal culinary training at Le Cordon Bleu in Pittsburgh, gaining hands-on experience at Nemacolin Woodlands Resort before returning to North Carolina. He climbed the ranks at Urban Food Group, earning a spot on Food Network’s Chef Wanted with Anne Burrell. In 2014, he joined LaPlaya Beach & Golf Resort in Naples, FL, as a banquet sous chef, later becoming Chef de Cuisine at Baleen, where his leadership and creativity earned widespread recognition.
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In 2024, Rob joined the Mitchell•Casteel team, bringing innovation to the Lakeside Kitchen menu with vibrant, artfully plated dishes. His culinary style blends Italian heritage, French technique, and Southern influences, resulting in signature creations like Blackened Gulf Grouper with Crab & Charred Corn Truffle Risotto Cake and Grilled Head-On Prawns with Orange Soy Agrodolce. As a leader, he fosters a positive and creative kitchen environment, inspiring his team to push culinary boundaries.
Garrett Peery
Sous Chef
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Born and raised in Albuquerque, New Mexico, Garrett began his culinary journey after high school, discovering a passion for barbecue through online master classes. He started his career in the food industry at 19, working in the food industry before progressing through various restaurant roles. His dedication and hard work led him to become the lead cook at Cattle Baron in Las Cruces, New Mexico, and later, the Kitchen Manager at Albuquerque Distilling.
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In July, Garrett moved across the country from Las Cruces, where he was introduced to Executive Chef Rob Solis (Lakeside Kitchen), who quickly became his mentor. Eager to grow as a chef, he is always looking for new learning opportunities and challenges in the culinary world.
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When he’s not overseeing kitchen operations or managing in-house catering, Garrett enjoys riding his bike, barbecuing, and spending time with his girlfriend and their two cats and two dogs.
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.
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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.
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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.
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 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.
