Harold Mills is an accomplished executive chef and culinary entrepreneur with 12 years of leadership experience running high-volume restaurants, teaching culinary arts, and consulting for busy professionals. He blends hands-on kitchen mastery—from classical French to global cuisines—with a people-first management style shaped by years as a chef instructor and leader of teams exceeding 50 staff. As a Traveling Executive Chef and System Director for Morrison Healthcare, he translated hospitality principles into scalable foodservice operations across institutions. He co-authored Cook + Cork, a practical book on food and wine pairing, and now leads Elemental Meals, providing private chef and bespoke consulting services. Based in Seattle, Harold is known for smoothing complex kitchen workflows while prioritizing employee development and approachable, wine-forward menus.
12 years of coding experience
AAA, Culinary Arts, AAA, Culinary Arts at The Art Institutes
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Harold Mills - Chef Managing Partner at Cook + Cork