Chef Kenny Mills
Chef Kenny Mills started a culinary trip
in 1975, working as a busboy and dishwasher in restaurants in Arlington Texas. In the early ’80′s he went to work for TGI Friday’s in North Arlington working his way to the lead position in the kitchen. He then went to open the On The Border concept and spent 5 years redefining Tex Mex in North Texas. He then opened Sam’s Place Del Norte in South Fort Worth before launching his own concept in the Fort Worth Stockyards… The Cowboy Cafe. After a 3 year run he went to Dallas and took over Natura Cafe. An organic, health conscious concept in Uptown Dallas with Phil and Janet Cobb. Natura spun off two siblings, Natura on the Run and The Deli at Phil’s Natural Grocery. There Kenny Mills created recipes in conjunction with The Cooper Clinic and The American Heart Association to provide nutritionally analyzed recipes that he served and taught classes on. It was there he appeared on KERA TV , Good Morning Texas and was published in Esquire and Gourmet. He then went on to open Humperdink’s Seafood and Chop House in North Dallas where he was able to cater for the Dallas Cowboys.
His next adventure was Chow Thai Pacific Rim, the first 4 star pan Asian restaurant in North Dallas, receiving critics acclaim as one of the Top 10 restaurants of 2000 and Best Fusion Foray
by the Dallas Observer and launching him to do consulting in Denver at the Denver Chophouse, Cincinnati at the Cleveland Chophouse and Washington DC at the DC Chophouse before coming home to The Capital Grille, where he was included in the 2004 Who’s Who of International Chef’s. Going back to consulting, he helped launch Go Fish, Catalina Room and Tony’s Prime Steakhouse
and consulted with Sambucca. Then one of his mentors left Chamberlins Fish Market and he was asked to take over before retuning to his steak house roots with Sullivan’s and the opening of the Dallas Chop House, where he was voted one of the top 8 steak houses in Dallas along with favorable reviews in D magazine, Modern Luxury, Dallas Observer and Dallas Morning News. Along the way he has catered the Cattle Barons Ball, the Silver Spur Gala has been active in the Farmers Market Cooking classes and Share our Strength and a slew of benefits in and around Dallas. He now wants to bring to you the next evolution of burgers (and some really good soups and salads) at The Chop House Burgers.