A native of Davidsonville, Maryland, Zack Mills graduated from The French Culinary Institute in 2007. Immediately following graduation, Mills began working in various kitchens in the Washington, D.C. area before landing his dream job as a sous chef at Bourbon Steak, a Michael Mina restaurant located in Four Seasons Hotel Washington, D.C. During his tenure there, Bourbon Steak received 3 stars in the Washington Post and Washingtonian dining guides, and was named Fine Dining Restaurant of the Year by the Restaurant Association of Metropolitan Washington (RAMW).
In 2012, Mills accepted the opportunity of a lifetime to join Mina Group as an executive sous chef working under the direction of Michael Mina. There, he oversaw the culinary operations for the James Beard award-winning chef’s East Coast restaurants along with several notable restaurant openings including PABU in Baltimore, Maryland; The Handle Bar in Jackson Hole, Wyoming; and most recently Pub 1842 in Las Vegas, Nevada.
Continuing under Mina’s mentorship, Mills accepted the executive chef position at Wit &Wisdom, Mina’s upscale American tavern located in Four Seasons Hotel Baltimore. At Wit & Wisdom, Mills is responsible for overseeing daily breakfast, lunch and dinner services, as well as Four Seasons Hotel Baltimore’s 24-hour room service. Mills is grateful for the knowledge, skills and guidance he received working directly under Mina, and is fostering a similar environment in the kitchen of Wit & Wisdom where staff can develop their talents, maximize their creativity and reach their full potential.
Having watched Maryland’s food scene grow during his years in the industry, Mills has a deep understanding of the region’s cuisine and a great respect for what Baltimore’s chefs are doing and the level of passion they exude. With his close ties to the community, Mills maintains strong relationships with the area’s top farms and looks to continue to grow the restaurant’s relationships with additional local purveyors.