About Us

General Manager Elliott Blackstone loves trying new things and seeing new places, which, he admits, is probably what draws him to restaurant work. Born in Maine and raised in Idaho, Blackstone attended Gordon College in Wenhan, Massachusetts, where he majored in math and minored in bible studies. He worked as a statistician for the USDA before deciding to enter the hospitality industry, where his sense of adventure led him to restaurants all over the country, from New Hampshire to Hawaii, and back here to Georgia. Raised with influences from his southern mama, and possessing a deep love for southern cuisine, he feels right at home in metro-Atlanta these days. He enjoys the people and the atmosphere here at The Mill, and personally recommends the shrimp and grits or the fish tacos.

Executive Chef Sam Adams is a native Southerner, with roots in Dothan, Alabama and AtlantaGeorgia. Easy going and laid back, his cooking philosophy has been forged through years oftraining in some of the area’s top kitchens, where he honed his craft to create flavorful dishesand ingredient-driven menus. Chef Adams has spent years immersed in the art ofimpeccable Southern cuisine. With a focus on flawless ingredients and beautiful presentation,his goal is to showcase outstanding food and cocktails inspired by peak seasonal offerings.Chef Adams loves to bring people together with unforgettable dining experiences. Herecommends booking reservations for special events at The Mill Kitchen and Bar, where guestswill experience chef-driven menus and perfectly paired cocktail selections.‍

Tracy Pope is native to the south, born in South Carolina and raised right here in Georgia. He's a people person, and one who enjoys spending quality time with family, playing and attending sporting events, and tinkering with cars. With a background in fine dining, casual, and upscale casual concepts for more than two decades, Tracy channels his love for food and people into unforgettable experiences and outstanding service. Passionate, focused, and always optimistic, he's a real pleasure to have running our Front of House team. Tracy believes in building relationships, not only with team members, but with each and every guest that walks through the door. Next time you join us, he recommends anything and everything pasta, paired with his favorite wine, the Belle Glos Pinot Noir, or any of the fine Bourbons stocked at the bar.

Marcy Lambert Front of House Manager Marcy Lambert is driven. And she loves what she does, which is why she’s been working in Restaurant, Retail, and Hospitality Management for nearly 30 years now. An energetic leader and mentor for her team, this West Coast native was born in San Francisco and grew up in Northern California before finding her way to Georgia. As a U.S. Navy Veteran and member of Surfrider Foundation, she remains passionate about keeping our oceans and waterways clean and pollution-free. When time permits, Marcy is the adventurous type, spending a lot of time outdoors, zip-lining, and camping. For guests looking for a taste adventure, her favorites at The Mill would be the Steak Frites & Turkey BLT.

Originally from the town of Preston, in the north of England, Chloe Davey began her career at The Mill as a host in 2013, one year after moving to the United States. From her position as a host, she has worked as a server, front of house manager, and General manager, before finding her passion in events. With a diverse educational background in business and sales, as well as language and culture, combined with her experience in fine dining, her passion for people and food, and her knack for marketing and management, Chloe helps make The Mill great every day. Chloe takes pride in ensuring her weddings, birthdays, and in-house events are run to Perfection!

Everyone, meet Juan! 😍 Jaun has been dedicated to The Mill Kitchen and Bar for many years. He's always positive, uplifting, and works very hard in our back of the house. Thanks Juan for all you do and congratulations on earning employee of the month!