OUR CHEF

Zack Mills

Zack Mills is Executive Chef and Partner at True Chesapeake, which he opened with the farm team in 2019. Since then the restaurant has been named Best New Restaurant in Baltimore Magazine’s readers’ poll, earned four and a half stars from the Baltimore Sun, collected a run of Baltimore Sun and Baltimore Magazine “Best of” awards, and been called out by an LA Times critic as one of his favorite restaurants in the country.

A Davidsonville, Maryland native, Zack trained at the French Culinary Institute and came up through Michael Mina’s restaurant group, spending five years as Executive Chef of Wit & Wisdom at the Four Seasons Baltimore, reporting directly to Chef Mina, before opening True Chesapeake.

In 2025 the Restaurant Association of Maryland named Zack its Chef of the Year, an honor nominated by the association and voted on by the public. His menu is built around the Bay: invasive blue catfish and snakehead are always on it, and the produce comes from Maryland farms.