About Us

Congratulations to our Employee of the Month, Mary B

A Northern Virginia and Washington D.C. native, Chef Daniel Marteny has earned a BA degree in Culinary Management and is currently pursuing a Masters Degree in International Hospitality. His career includes learning under such chefs as the season three winner of Hell's Kitchen, Rock Harper, and Master Chef Rainmund Hofmeister. Having served over 10 years as executive chef, Chef Daniel brings his unique blend of classic Southern Cuisine and global influences to offer a fresh, exciting dining experience for guests at The Mill Kitchen and Bar.

Rebekah got her start in the restaurant business at 16 years old and she’s never looked back. Working as Bar Manager at Food Studio and then General Manager of Georges Bar and Restaurant and spent several happy years in Spring Hill Florida as General Manager at a private golfing community. Born in Virginia, this native southerner grew up locally and calls Atlanta home. Whether it’s a small private dinner or a large corporate gathering, she brings her love of food and family to the table every time. Her warmth and dedication to guest satisfaction are obvious whether she’s managing our dining rooms or private events of all sizes.

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!

Executive Sous Chef Dexter Myles is a native Michigander who has called Georgia home for more than 10 years. With degrees in Culinary Arts and Business Management from Le Cordon Bleu, and former Chef de Cuisine at Barnsley Resort in Adairsville, as well as Sous Chef at Barcelona Wine Bar, and Spotted Trotter, Myles brings extensive experience to The Mill Kitchen And Bar. With a passion for creating and building on Southern flavors, a love for slow cooking, and a complex understanding of whole animal cookery, we can’t wait to see what he whips up in our kitchen. Myles enjoys seeing guests enjoying his food, and he found himself drawn to The Mill because of the attention to detail in every customer experience. He personally recommends the scallops for dinner, with an Old Fashioned, our classic cocktail done exceptionally well.

Lauren Holte brings a decade of professional pastry experience to the kitchen, including formative years at High Road Craft Ice Cream, Sia’s in John’s Creek, and Meehan’s Public House. This northern native from Chicago honed her dessert skills in Ashville, NC at The Inn at Biltmore Estates and other popular restaurants like The Bull and Beggar, where she worked under Chef/Owner Matt Dawes. She took the reins when she opened Misty Mountain Bakeshop in Asheville with her husband, Branden Holte, Chef de Cusine at The Mill Kitchen and Bar. When the culinary duo moved back to Atlanta with their daughter, Lauren was naturally lead to our fresh farm to table restaurant with seasonally updated dessert menus. Excited to share her knowledge and her desserts with the community at The Mill Kitchen and Bar, Lauren’s sweet treats are the perfect end to a great meal.