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Glenn Mills, Executive Chef

An Atlanta native who grew up with an appreciation for the Heritage of Southern Cooking, Executive Chef Glenn Mills began his journey in the restaurant industry at 14 years old. After learning he had a love and natural talent for the business, Chef Mills got the opportunity to work at the AAA four-diamond La Grotta Ristorante in Atlanta. He spent the next several years gaining classical training from some of the most talented chefs in the U.S. before securing a position at Bones Steak and Seafood, one of the best steakhouses in Atlanta. He later became Executive Chef/Operating Partner with a few top hospitality companies before bringing his talents to The Oceanaire Seafood Room in August 2017. Executive Chef Mills cooking style is described as modern American with a regional influence. His focus is on absolute freshness and variety in seafood, as well as locally sourced produce. He is incredibly excited about the opportunity to continue The Oceanaire’s reputation as the finest seafood restaurant in Atlanta.

Chef Mills lives in North Atlanta with his wife.

Executive Sous Chef James Bailey

Sous Chef Orlando Panora

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