Executive Chef Chris Mills of Joey Restaurant Group

Chef Chris Mills started cooking at the age of 20, with six years of restaurant experience already under his belt. He apprenticed under chef Michael Noble at Diva at the Met and worked as Executive Chef at the Metropolitan Hotel Vancouver. His flair for international fusion brought him the Pierre Dubrulle “Rising Star” award in 1995. In 1999, he appeared on the original Japanese Iron Chef, and in 2001, he placed fifth overall at the Bocuse d’Or culinary competition. In 2006 he joined the select group of chefs invited to prepare a meal for members of the James Beard Foundation in New York.

In 2004, Mills became full-time Vice President of Culinary for west-coast-based Joey Restaurant Group, where he runs a rigorous culinary apprenticeship program as well as popular kitchens in 18 Joey locations throughout B.C., Alberta, Manitoba and Washington. On September 18, the first Ontario location opened. The 9,000 square-foot Joey Don Mills Grill/Lounge (15 O’Neill Road at the Shops at Don Mills, Don Mills Road at Lawrence, 416-445-6391) serves an internationally inspired menu in a casual atmosphere, featuring dishes like Ahi Tuna Taco, Lobster Grilled Cheese, Bombay Buttered Chicken and Panang Prawn Curry Bowl.

• Food Style: It’s mostly built on what I love to eat, and it’s definitely built upon my travels. It seems to be getting simpler and simpler the older I get. I think it’s part of maturity; I respect authenticity and simplicity a lot more. For instance, there’s the French way to make chicken stock and the Chinese way. The Chinese way is just chicken and salt, and the French way is more complicated. And you know, I kind of like the Chinese way.
• Oddest Customer Request? I had someone who was vegan, lactose intolerant, and allergic to garlic and nightshade vegetables. I don’t know too much that doesn’t fall into those categories. I was fine until it came up to garlic and nightshade vegetables.
• Scariest Moment in the Kitchen? It’s when you think you’re going to run out of food; everything else is manageable. And I’d have to say there’s that point just before service – it’s kind of like stage fright – you relive it every day.
• Greatest Triumph? Always, the chefs that I’ve trained that are now out there. One of my apprentices is at the Shangri-La in Singapore and another is in the kitchen in Daniel in New York. The greatest triumph is when they come back to work with you years later.
• Wisdom for Other Chefs? Be humble. Listen. Don’t be too judgmental. There’s a lot to learn everywhere.
• What’s Cooking? The last thing I cooked before coming to work was wonton soup. I love it because stocks are just so much fun to cook, so beautiful and simple, and then you can just add whatever you want. But buy the noodles. You can stuff them with whatever you want, but buy the noodles. I think you have to respect where sometimes other people can do it a lot better than you can.

Also check out:

• Craig Paulger, J. Dee's Market Grill (London)
• John Sinopoli, Table 17 (Toronto)
• Raymond Taylor, Ponte Vecchio (Niagara Falls)
• Paul Vanderpool Jr., Elements (Thunder Bay)
• Stephen Vardy, Black Cat Bistro (Ottawa)