Robert Mills

Robert_Mills

Board of Directors

Robert Mills was born in Wellington, New Zealand where he fell in love with the culinary arts. At the beginning of his career, he moved to London, England, and took a position as a Sous Chef at the prestigious Covent Garden Hotel. There, he fine-tuned his skills while cooking for some of the most famous people in the film and music industry.

Robert’s next destination was Canada to work in Toronto at one of the city’s most notable restaurants Rosewater Supper Club. He then entered the hotel industry, working at the Hilton. Intrigued by the introduction of the Thompson Hotel to Toronto, he accepted a position as their Executive Chef and then became their Food and Beverage Director. 

While keeping fit with activities like cycling and competing in the Chicago Marathon, he also made an appearance on Top Chef Canada, competed on the first season of Chopped Canada, and was a finalist for the Calphalon Culinary Center’s Rising Chef Challenge and the Fetzer Appetizer Challenge. 

Robert was the Executive Chef and Director of Operations at the University of Toronto and the Executive Chef at the Fairmont Royal York Hotel where he established the rooftop garden. Currently, he is the Vice President of Food and Beverage at Nautical Lands Group Canada. Having a culinary involvement in both the Invictus and Commonwealth Games, Chef Mills has chosen to bring his vibrant experience in hospitality and events to become an ally to the disability community.