About Us

Originally from Orlando, Florida, Dollar moved to Atlanta when he was 11 years old and worked in local restaurants while in high school. After graduation, he was on track to attend college as a business major, but his love affair with the restaurant industry compelled him to attend culinary school at the Art Institute of Atlanta instead. After completing culinary school, he worked at Rainwater restaurant in Alpharetta under acclaimed Atlanta chef Jay Swift, who took Dollar under his wing and became his mentor. His desire to continue a fine dining career led Dollar to join Milton’s Cuisine & Cocktails in the CrabappleCommunity of North Fulton, Georgia as sous chef in January 2011. Two years later he was promoted to chef de cuisine and quickly became the restaurant’s executive chef in 2013 and continued to build the business as a managing partner until 2023 when he decided to join the team at The Mill Restaurant in Roswell, Georgia as Executive Chef and Managing Partner. With his culinary career now spanning over two decades he has since gained a reputation as an inventive and uncompromising chef who demands the very best and keeps his own plate quite full in the process. In addition to the traditional executive chef responsibilities, Dollar has experimented in horticulture with the goal of restaurant sustainability along with staff and guest education on the importance of local partnerships with farmers and how to utilize garden bounties and hyper-local ingredients each night. Because of this, in 2017 Chef Dollar was chosen by Agriculture Commissioner of Georgia Gary Black to join the Georgia Grown Executive Chef team for his outstanding contributions to sustainable dining he utilizes in his menu planning. With this honor, Chef Derek along with other well-known Atlanta chefs traveled to cook and represent the South at a James Beard House series showcasing Southern chefs who specialize in utilizing local ingredients. Dollar resides in Woodstock with his wife, Lisa, and their two children. When he’s not at The Mill, Dollar enjoys dedicating his time to events that benefit the communities where he works and lives.

Matthew has been a valued team member at Mac's Chophouse for over three years, and we are thrilled to welcome him to The Mill Kitchen and Bar in Roswell. Matthew began his restaurant career at The Grand Marlin of Pensacola Beach under the guidance of former Atlanta restaurateurs Bryan Housley and Gregg McCarthy. Seeking a change from country club life, Matt met Randy, already familiar with General Manager Phillip and Chef Mike, making it a perfect fit for everyone. Born and raised in the Tampa Bay area, this native Southerner spent 12 amazing years in Pensacola before calling Atlanta home. Whether he’s helping train our staff or leading the team during large corporate gatherings, Matt brings his love of innovation and creativity to every table. His warmth and dedication to guest satisfaction are evident whether he’s managing our dining rooms or private events of all sizes. Matt has a passion for great wine and loves curating the perfect pairing with our seasonal menus. In his free time, Matt can often be found on the golf course and doesn't mind driving all night for a quick trip down to Florida to spend the day on the boat and enjoy a cold beer from one of the many local breweries. An invaluable part of our team, Matthew helps ensure an outstanding guest experience every time.

Originally from the town of Preston, in the north of England, Chloe Davey began her career at The Mill as a host in 2013, one year after moving to the United States. From her position as a host, she has worked as a server, front of house manager, and General manager, before finding her passion in events. With a diverse educational background in business and sales, as well as language and culture, combined with her experience in fine dining, her passion for people and food, and her knack for marketing and management, Chloe helps make The Mill great every day. Chloe takes pride in ensuring her weddings, birthdays, and in-house events are run to Perfection!

Meet Sous Chef Jean! 🌟 Bringing a blend of passion, skill, and heritage to The Mill Kitchen and Bar. Since joining The Mill family in August 2022, Jean has been an integral part of the culinary team. His favorite and go-to dish, "arroz blanco con habichuelas guisadas," reflects his deep connection to his Puerto Rican heritage.