Meet Our Team
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.
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.
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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!
Front House Manager
Front of House Manager Elliott Blackstone loves trying new things and seeing new places, which, he admits, is probably what draws him to restaurant work. Born in Maine and raised in Idaho, Blackstone attended Gordon College in Wenhan, Massachusetts, where he majored in math and minored in Bible studies. He worked as a statistician for the USDA before deciding to enter the hospitality industry, where his sense of adventure led him to restaurants all over the country, from New Hampshire to Hawaii, and back here to Georgia. Raised with influences from his southern mama, and possessing a deep love for southern cuisine, he feels right at home in metro-Atlanta these days. He enjoys the people and the atmosphere here at The Mill, and personally recommends the shrimp and grits & the fish tacos at lunch.
Chef de Cuisine
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.
Director of Events
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!
Employee of the Month