After graduating from The French Culinary Institute in New York City, Chef Zack Mills worked in various restaurant kitchens until he was catapulted into fine dining with his hire at Four Seasons Hotels and Resorts and Michelin-starred Chef Michael Mina’s restaurant group in 2008. Zack spent 10 years with both companies and helped open Bourbon Steak in Washington DC, Pabu in Baltimore, MD and The Handlebar in Jackson Hole, WY. In 2013, Zack was named Executive Chef of Michael Mina’s Wit & Wisdom Tavern in the Four Seasons in Baltimore, MD. Under Zack’s charge, Wit & Wisdom received 4 1⁄2 out of 5 stars in the Baltimore Sun and was named each year to Baltimore Magazine’s Best of Baltimore Restaurants. In 2018, Zack left Wit & Wisdom and partnered with long-time friends and owners of True Chesapeake Oyster Co. and The Local Oyster to form True Chesapeake Hospitality. Zack regularly makes appearances on local morning news segments and participated in Food Network’s Chopped in 2017. His recipes have been published in several cookbooks and magazines such as Baltimore Chef’s Table and Wine Spectator. Zack donates his time and expertise to a multitude of charitable organizations, including: The Cystic Fibrosis Foundation of Maryland, No Kid Hungry, Moveable Feast, Semper Fi Fund, the Oyster Recovery Partnership and St. Jude.