About Us

Originally from Orlando, Florida, Dollar moved to Atlanta when he was 11 years old and worked in local restaurants while in high school. After graduation, he was on track to attend college as a business major, but his love affair with the restaurant industry compelled him to attend culinary school at the Art Institute of Atlanta instead. After completing culinary school, he worked at Rainwater restaurant in Alpharetta under acclaimed Atlanta chef Jay Swift, who took Dollar under his wing and became his mentor. His desire to continue a fine dining career led Dollar to join Milton’s Cuisine & Cocktails in the CrabappleCommunity of North Fulton, Georgia as sous chef in January 2011. Two years later he was promoted to chef de cuisine and quickly became the restaurant’s executive chef in 2013 and continued to build the business as a managing partner until 2023 when he decided to join the team at The Mill Restaurant in Roswell, Georgia as Executive Chef and Managing Partner. With his culinary career now spanning over two decades he has since gained a reputation as an inventive and uncompromising chef who demands the very best and keeps his own plate quite full in the process. In addition to the traditional executive chef responsibilities, Dollar has experimented in horticulture with the goal of restaurant sustainability along with staff and guest education on the importance of local partnerships with farmers and how to utilize garden bounties and hyper-local ingredients each night. Because of this, in 2017 Chef Dollar was chosen by Agriculture Commissioner of Georgia Gary Black to join the Georgia Grown Executive Chef team for his outstanding contributions to sustainable dining he utilizes in his menu planning. With this honor, Chef Derek along with other well-known Atlanta chefs traveled to cook and represent the South at a James Beard House series showcasing Southern chefs who specialize in utilizing local ingredients. Dollar resides in Woodstock with his wife, Lisa, and their two children. When he’s not at The Mill, Dollar enjoys dedicating his time to events that benefit the communities where he works and lives.

Courtney is proud to foster a strong sense of community here at The Mill Kitchen and Bar. She describes herself as very bubbly and outgoing, working hard and loving to do a good job. Courtney is very friendly and loves talking to new people. She is from South Georgia, born in Douglasville and raised in Gwinnett County, making her a true southern girl. In her free time, Courtney enjoys hiking, hanging out with her dog, going to the park with friends on weekends, and watching movies at the theater. Courtney attended Georgia State for college and has been working in restaurants since she was 15, starting at a tiny pizza shop in her hometown and growing to be the GM of The Mill Kitchen and Bar. She started as the AGM here just a few months ago. When one of our beloved leaders had to leave, Courtney was offered the position to step up and fill in, and she is grateful for this opportunity at such an amazing restaurant. Her favorite drink at The Mill is the espresso martini, perfect for a dessert drink, and her favorite food dish is the Salmon entrée with grilled zucchini and tomato gravy. Courtney loves her job, meeting new people every day, and helping make their experience memorable, whether they are celebrating a birthday, date night, or having a private event. The guests make the entire job worth it. The Mill stands out from other restaurants in the area due to its small family-like atmosphere, strong relationships between staff and guests, farm-to-table approach with fresh ingredients, and the beautiful building itself.

Matthew has been a valued team member at Mac's Chophouse for over three years, and we are thrilled to welcome him to The Mill Kitchen and Bar in Roswell. Matthew began his restaurant career at The Grand Marlin of Pensacola Beach under the guidance of former Atlanta restaurateurs Bryan Housley and Gregg McCarthy. Seeking a change from country club life, Matt met Randy, already familiar with General Manager Phillip and Chef Mike, making it a perfect fit for everyone. Born and raised in the Tampa Bay area, this native Southerner spent 12 amazing years in Pensacola before calling Atlanta home. Whether he’s helping train our staff or leading the team during large corporate gatherings, Matt brings his love of innovation and creativity to every table. His warmth and dedication to guest satisfaction are evident whether he’s managing our dining rooms or private events of all sizes. Matt has a passion for great wine and loves curating the perfect pairing with our seasonal menus. In his free time, Matt can often be found on the golf course and doesn't mind driving all night for a quick trip down to Florida to spend the day on the boat and enjoy a cold beer from one of the many local breweries. An invaluable part of our team, Matthew helps ensure an outstanding guest experience every time.

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!

Corey Carter is easy-going, quiet, soft-spoken, and loyal. Born in Flower Branch, Corey has always considered it home. In his free time, he enjoys tinkering with RC cars. Educational and Professional Background: Corey graduated from Le Cordon Bleu and has been in the hospitality industry for 9-10 years. Experience and Favorites: One of Corey’s favorite dishes to prepare and enjoy is the ribeye, paired with a fine bourbon selection. He loves the challenge of cooking, which comes naturally to him. Seeing people smile when they try something he has made is his favorite part of being creative in the kitchen. Why The Mill: What sets The Mill Kitchen and Bar apart is the steady flow of guests and the number of party events hosted. The consistency in event hosting at The Mill is remarkable. Favorite Menu Items: At The Mill Kitchen and Bar, Corey’s favorite menu items include the ribeye and the bourbon selection. He is passionate about the quality of the produce and products received, ensuring every dish is top-notch. Join us at The Mill Kitchen and Bar to experience the creativity and passion that Corey Carter brings to every meal.