Featured Alumni
40 Under 40 Inductees

Zack Mills '98

Hometown: Annapolis, MD
After graduating from The French Culinary Institute in New York City, Zack worked in various restaurant kitchens before starting with both Four Seasons Hotels and Resorts and award-winning chef Michael Mina’s restaurant group in 2008. Zack spent ten years with both companies and helped open Bourbon Steak in DC, Pabu in Baltimore and The Handlebar in Jackson Hole. Zack was named Executive Chef of Michael Mina’s Wit & Wisdom Tavern in the Four Seasons in Baltimore in 2013, which went on to receive 4 ½ out of 5 stars in the Baltimore Sun and was named each year to Baltimore Magazine’s Best of Baltimore Restaurants. In 2018, Zack left Wit & Wisdom and partnered with long time friends and owners of True Chesapeake Oyster Farm and The Local Oyster bar in Baltimore to form True Chesapeake Hospitality.  This venture has recently opened The Local Oyster in Arlington, Virginia and is currently building 3 more restaurants in Baltimore. Zack can be seen cooking regularly on local morning news segments and participated in Food Network’s program Chopped in 2017. Zack donates his time to a multitude of charitable organizations including The Cystic Fibrosis Foundation of Maryland, No Kid Hungry, Moveable Feast, Semper Fi Fund, the Oyster Recovery Partnership and St. Jude. Zack has recipes published in several cookbooks and magazines including Baltimore Chefs Table and Wine Spectator.  

Lower School

Upper School