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.

At The Mill Kitchen & Bar, Chef Cameron Udick brings his passion for fresh, innovative southern cuisine to downtown Roswell. With years of experience in some of the region's top kitchens, Chef Cameron brings a wealth of culinary knowledge to the table and takes your taste buds on an unforgettable journey. Udick received his degree in Culinary Arts from Paul Smith’s College in New York, but the real education came from his time in the weeds. From sous chef at The Capital Grille to Executive Chef at Ocean & Acre, his previous experience also includes an executive sous chef position at Château Élan in Braselton, Georgia, a sous chef role at City Winery in Nashville, and a line cook position at Husk Nashville under chefs Sean Brock and Brian Baxter. Drawn to the culinary industry at a young age thanks to his parents’ pizza shop, Cameron’s Pizza and Pasta, Udick has been working tirelessly to perfect his craft from childhood. Today at The Mill Kitchen & Bar, he brings his delicious vision for modern Southern cuisine to life – serving up fresh seasonal dishes alongside, delicious small plates, and an impressive dessert program, with produce sourced straight from local farms. When he's not in the kitchen, you can find him spending time with his wife and daughter searching for inspiration at local farmers market or exploring new restaurants.

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 Kasey, Bartender & Mixologist! Kasey is our Employee of the Month and brings an enthursastically positive vibe to our craft & wine program. Kasey's favorite cocktail on our menu is the Millarita and recommends it as a great start to your experience at The Mill Kitchen and Bar. Kasey likes to hike, work out, read, and most of all spend quality time with her neice and family when she's not behind the bar. Next time you see Kasey please wish her congradulations on job well done!