Back to Main

Four Seasons Hotel Baltimore

  • 200 International Drive, Baltimore, Maryland, 21202, U.S.A.

Zack Mills

Executive Chef, Wit & Wisdom


Four Seasons Tenure

  • Since August 2008
  • First Four Seasons Assignment: BOURBON STEAK, Four Seasons Hotel Washington, DC

Employment History

  • Pub 1842, Las Vegas; The Handle Bar at Four Seasons Resort and Residences Jackson Hole; PABU at Four Seasons Hotel Baltimore; BOURBON STEAK at Four Seasons Hotel Washington, DC; Andrew Evans Restaurant Group, Maryland


  • Davidsonville, Maryland, USA


  • The French Culinary Institute (New York City)

Languages Spoken

  • English

A native of Davidsonville, Maryland, Zack Mills graduated from The French Culinary Institute in 2007. Immediately following graduation, Mills began working in various kitchens in the Washington, DC area before landing his dream job as a Sous Chef at BOURBON STEAK, a Michael Mina restaurant located in Four Seasons Hotel Washington, DC. During his tenure there, BOURBON STEAK received 3 stars in the Washington Post and Washingtonian dining guides, and was named Fine Dining Restaurant of the Year by the Restaurant Association of Metropolitan Washington.

In 2012, Mills accepted the opportunity of a lifetime to join Mina Group as an Executive Sous Chef working under the direction of Michael Mina. There, he oversaw the culinary operations for the James Beard award-winning chef’s East Coast restaurants along with several notable restaurant openings including PABU in Baltimore, Maryland; The Handle Bar in Jackson Hole, Wyoming; and most recently Pub 1842 in Las Vegas, Nevada.

Continuing under Mina’s mentorship, Mills accepted the Executive Sous Chef position at Wit & Wisdom, Mina’s upscale American tavern located in Four Seasons Hotel Baltimore. At Wit & Wisdom and now as Executive Chef, Mills is responsible for overseeing daily breakfast, lunch and dinner services, as well as the Hotel's 24-hour room service.  Mills is grateful for the knowledge, skills and guidance he received working directly under Mina, and is fostering a similar environment in the kitchen of Wit & Wisdom where staff can develop their talents, maximise their creativity and reach their full potential.

Of his kitchen philosophy, he quotes Alain Ducasse: “Techniques are not the most difficult to teach. The attitudes Chefs take are much more important.”  

Having watched Maryland’s food scene grow during his years in the industry, Mills has a deep understanding of the region’s cuisine and a great respect for what Baltimore’s chefs are doing and the level of passion they exude. With his close ties to the community, Mills maintains strong relationships with the area’s top farms and looks to continue to grow the restaurant’s relationships with additional local purveyors.

For Mills, becoming a chef was a natural path after growing up in a food-centric family, where time together revolved around cooking and meals. Says Mills, “I still can’t believe I get paid to cook! I love being a chef and can’t picture myself doing anything else. And the fact that I get to work in my home state – and for my mentor, Michael Mina – is truly remarkable.” When Mills is not in the kitchen preparing gourmet cuisine for Wit & Wisdom, he can be found cycling or on the golf course.