Meet Our Team

Flynn McClanahan

Executive Chef

Flynn McClanahan describes himself as a fun-loving chef who enjoys serving great food. But make no mistake, this California transplant has received some serious culinary training across the south: he graduated from the Culinary Arts Institute of Louisiana in Baton Rouge and worked under celebrity chef Emeril Lagassé before heading to Georgia twenty years ago. Since then he’s worked with top-rated Atlanta chefs such as Bobby Dolan at New York Prime, Pano and Kevin Brown with Buckhead Life, of Chop’s Lobster Bar, and Alon Balshan from The Palm. Chef Flynn has been passionate about great food since he was a child, and he’s thrilled to be putting down roots in Roswell, near his large Atlanta family. He infuses decades of culinary knowledge into every dish, and delights in serving our community quality farm to table plates throughout the year.

Chloe Davey - Front of House Manager

Rebekah Roskos

General Manager

Chloe Davey - Front of House Manager

Rebekah got her start in the restaurant business at 16 years old and she’s never looked back. Working as Bar Manager at Food Studio and then General Manager of Georges Bar and Restaurant and spent several happy years in Spring Hill Florida as General Manager at a private golfing community. Born in Virginia, this native southerner grew up locally and calls Atlanta home. Whether it’s a small private dinner or a large corporate gathering, she brings her love of food and family to the table every time. Her warmth and dedication to guest satisfaction are obvious whether she’s managing our dining rooms or private events of all sizes.

Chloé Davey

Director of Events

Team Members

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!

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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.

Davey takes pride in the seasonal menus and farm to fork favorites offered by The Mill, but she most enjoys getting to see people fall in love with new foods or discover unique cocktails and local craft beers while making memories with friends and family. Chloe’s favorite dishes include fritters, fried chicken, and s’mores. For drinks? You’ve got to try the Sangria!

Branden Holte

Chef de Cuisine

Chloe Davey - Front of House Manager

Born and raised in Atlanta, GA, Chef Branden Holte’s interest in food started when he was young, trying foods from a variety of cultures in the Caribbean on family vacations and spending time in the kitchen with his mother and grandparents. After receiving his degree in the Culinary Arts at Le Cordon Bleu Atlanta, Chef Holte worked his way up the rank at several prominent restaurants in Atlanta including Kyma, Meehan’s Public House, Sia’s, and Mitra. After several years at Meehan’s as Chef de Cuisine, Chef Holte was ready to get back into fine dining and accepted the offer at Lioncrest on the Biltmore Estate and relocated to the mountains of Asheville, NC. His career took him next to the Bull & Beggar, a French restaurant in the eclectic River Arts District, where he was Sous Chef under Chef Matthew Dawes. It was here that Branden learned the ins and outs of charcuterie, game meats, whole hog butchery, and discovered the local produce in the mountain region and its growing season. After 5 years in Asheville, Chef Holte made the decision to move back to Atlanta, GA and get back into the restaurant scene in his hometown. He worked as Executive Sous Chef for Davio’s Italian Steakhouse before moving to The Mill Kitchen & Bar, where he has the opportunity to utilize the skills he honed in Asheville, NC and share his knowledge and passion for food. Chef Holte currently resides in Alpharetta with his wife and daughter.

Lauren Holte

Pastry Chef

Team Members
Lauren Holte brings a decade of professional pastry experience to the kitchen, including formative years at High Road Craft Ice Cream, Sia’s in John’s Creek, and Meehan’s Public House. This northern native from Chicago honed her dessert skills in Ashville, NC at The Inn at Biltmore Estates and other popular restaurants like The Bull and Beggar, where she worked under Chef/Owner Matt Dawes. She took the reins when she opened Misty Mountain Bakeshop in Asheville with her husband, Branden Holte, Chef de Cusine at The Mill Kitchen and Bar. When the culinary duo moved back to Atlanta with their daughter, Lauren was naturally lead to our fresh farm to table restaurant with seasonally updated dessert menus. Excited to share her knowledge and her desserts with the community at The Mill Kitchen and Bar, Lauren’s sweet treats are the perfect end to a great meal.

Juan Perez

Employee of the Month 

We wouldn’t be able to do our best work without the support and dedication of our team members. Congratulations Juan, a member of our Back of the House for being named employee of the month this month!
Team Members