The Mill Yard's cuisine can be described as the culmination of the tastes, smells, and sights that I experienced traveling and living in Southeast Asia, Central America, Southern Florida, New Mexico, Colorado, Ohio, and now Virginia. My years spent as head chef for several large resorts including, Taos Ski Valley (Taos, New Mexico) and The Boardwalk (Put In Bay, Ohio), have sharpened my tools as not only a chef, but a creator. My plan as the owner and operator of the Mill Yard is to bring my experiences and tools to the plate in order to serve you. Through my travels, I have learned that it is best to utilize the resources closest to me in order to obtain sustainability.
The Mill Yard is now offering our new mobile app so you can skip the line and order from your table, order pick up and have your food ready when you arrive, and start racking up loyalty points on every purchase...
The Mill Yard is now offering our new mobile app so you can skip the line and order from your table, order pick up and have your food ready when you arrive, and start racking up loyalty points on every purchase...
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