Henry Mills

Chef with 29 years of culinary experience and 20 years leading kitchens in luxury resorts, destination restaurants, and private clubs. My cooking is rooted in classical French technique, shaped by the flavors of South Carolina's Lowcountry, influenced by Italian and Asian culinary traditions, and inspired by the seasonal ingredients of the American West. I believe memorable dining begins with exceptional ingredients, technical precision, and genuine hospitality.

Throughout my career, I have focused on mentoring culinary teams, building relationships with local farmers, ranchers, fishermen, and artisan producers, and creating thoughtful menus that celebrate seasonality, regional ingredients, and a genuine sense of place.

Chef de Cuisine - One&Only Moonlight Basin - Big Sky, Montana

(2025-08)

Lead the culinary team for One&Only Moonlight Basin's signature all-day restaurant, overseeing breakfast, lunch, dinner, and café operations.

Direct a culinary brigade serving more than 500 guests daily while maintaining exceptional standards of execution and hospitality.
Collaborate with executive leadership to develop seasonal menus inspired by Montana's ranches, rivers, and farms.
Mentor and develop cooks through hands-on leadership and accountability.
Uphold the culinary standards expected of an internationally recognized luxury resort.

Executive Chef - Lone Mountain Ranch - Big Sky, Montana

(2024-07 - 2025-09)

Directed the culinary program for one of Montana's premier destination ranches, creating ingredient-driven mountain cuisine rooted in regional agriculture and seasonal ingredients.

Developed seasonal menus celebrating Montana's ranching heritage.
Led restaurant operations, private dining, weddings, and chef-driven events.
Built partnerships with local ranchers, farmers, and artisan producers.
Fostered a culture centered on craftsmanship, consistency, and mentorship.

Executive Chef – Multiple Outlets - Big Sky Resort - Big Sky, Montana

(2022-12 - 2024-08)

Directed culinary operations across multiple mountain dining concepts.

Oversaw menu development, purchasing, labor management, inventory, and kitchen operations.
Maintained consistent culinary standards across multiple outlets.
Developed future culinary leaders through mentorship and training.

Executive Chef - Virginia's on King - Charleston, South Carolina

(2019-11 - 2022-08)

Led the culinary team at one of Charleston's respected Southern restaurants, blending refined technique with traditional Lowcountry flavors.

Created seasonal menus featuring regional seafood and local farms.
Strengthened kitchen culture through mentorship and leadership.
Built relationships with local fishermen and producers.

Assistant General Manager & Executive Chef - Filets on the Water - Myrtle Beach, South Carolina

(2018-02 - 2019-04)

Oversaw culinary and front-of-house operations while improving guest experience, operational consistency, and team collaboration.

Executive Chef - SOHO Inc. - Myrtle Beach, South Carolina

(2014-04 - 2017-11)

Directed culinary operations for three restaurant concepts while developing menus, operating standards, and leadership teams.

Executive Banquet Chef - Dunes Golf & Beach Club - Myrtle Beach, South Carolina

(2009-01 - 2013-03)

Led culinary execution for luxury weddings, golf tournaments, member events, and private functions serving up to 1,500 guests.

Lead Line Cook - Louis's at Pawleys Island - Pawleys Island, South Carolina

(2004-01 - 2005-12)

Worked under James Beard Award-winning Chef Louis Osteen, refining classical French technique while preparing seasonal Lowcountry cuisine in one of the Southeast's most respected kitchens.

Built a strong foundation in refined cuisine, technical execution, and disciplined kitchen culture.
Developed the craftsmanship and attention to detail that continue to guide my leadership today.

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