Mitch Orr, known for his expertise in pasta, began in a Parramatta pub and has since cut his teeth at some of Sydney's highest profile kitchens, including Pilu and Sepia.

The 2010 Josephine Pignolet Young Chef of the Year Award recipient has spent time in some of the world's best kitchens, including Sepia, Osteria Francescana and Duke Bistro, and a pop-up at London's one Michelin Star restaurant, Lyle's.

ACME, the namesake of Mitch and his business partners, was opened in 2015 and awarded as Time Out's Restaurant of the Year after just five months. The restaurant was then given one hat at The Sydney Morning Herald's Good Food Awards. In 2020, Mitch was appointed head chef at Pilu's new Baretto Nights wine bar in Sydney's Freshwater, where he served seasonal snacks with a focus on vegetables and seafood.

He is now at the helm of the new restaurant Kiln at the Ace Hotel in Sydney.