Robert Mills Chef
Robert Mills was born in Wellington, New Zealand where he began cooking from a young age. His style of Pacific Rim cooking is largely the influence of where he grew up combined with his experiences traveling and working in various countries.
At the age of 24, Robert made his first move out of New Zealand when he took the position as the Executive Chef at a resort on the island of Tonga. Looking for further experiences, he moved to London, England and a job as Sous Chef at London's prestigious Covent Garden Hotel. This is where he fine tuned his skills while cooking for some of the most famous people in the film and music industry. This is also where he got the inspiration for his next destination – Canada.
While living in Vancouver for a brief period, Robert had the pleasure of working at Raincity Grill. With the decision to settle in Toronto came the opportunity to work at one of the city's most notable restaurants, Rosewater Supper Club, as Sous Chef. The desire to establish a career in hotels is what drew him to then take on the role as Sous Chef responsible for Tundra Restaurant at the Hilton Toronto. During his 6 years with Hilton, Robert was promoted to the position of Executive Sous Chef.
Robert's current position is Executive Chef at the Thompson Toronto where he is extremely proud to be managing all aspects of the hotel operation from banquets and VIP events to the running of the 24 hour Counter restaurant.