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Wit & Wisdom Turns To Mills With a Flourish

MillsWit & Wisdom, A Tavern by Michael Mina has a new executive chef but not a new comer to the Mina Group: Zachary Mills. The native Marylander attended the French Culinary Institute in New York. On his culinary path to Baltimore, Mills was the sous chef at the multi-star rated Michael Mina’s Bourbon Steak in Washington. He did his due-diligence, flourished and Mills was promoted to executive sous chef overseeing the culinary operation for a selection of Mina’s restaurants; notably the openings of PABU in Baltimore, The Handle Bar in Jackson Hole, Wyoming and most recently Pub 1942 in Las Vegas, Nevada. Mills has introduced seasonal tasting menus at Wit & Wisdom that are available for the whole table’s participation with optional paired libations. As new products arrive in the kitchen and inspire the chef, the tasting menu will be tweaked accordingly.

Wit & Wisdom


Four Seasons Hotel


200 International Drive
Baltimore, MD 21202


410-576-5800


www.witandwisdombaltimore.com


Facebook: www.facebook.com/WitWisdomTavern


Twitter: @witwisdomtavern

About the Author

DARA BUNJON: Dara Does It – Creative Solutions for the Food Industry offers public relations, social media training, administration, freelance writing, marketing, and more. Contact Dara at 410-486-0339, info@dara-does-it.com or visit dara-does-it.com, Twitter and Instagram: @daracooks. Listen to her Dining Dish radio program on Baltimore Internet Radio.

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