Wit & Wisdom has a new executive chef

July 24, 2013|Richard Gorelick | The Baltimore Sun

Zack Mills has been named the new executive chef at Wit & Wisdom, A Tavern by Michael Mina, the everyday restaurant at the Four Seasons Baltimore Hotel. His first day in the position was Monday.

Mills, a native of Davidsonville, is the third executive chef for Wit & Wisdom, which is operated by the San Francisco-based Mina Group. The opening chef, Benjamin Lambert, was replaced in June 2012 by Clayton Miller, who is leaving Mina for a job in Florida.

"I’m extremely excited about the opportunity," said Mills, who has been with the Mina Group for five years and helped to launch the openings of Wit & Wisdom and Pabu, the Japanese restaurant at the Four Seasons Baltimore.

"I've been a big part of this project since the beginning," Mills said. "The momentum here has been great. I want to make it better and better.”

Mills said he anticipates no wholesale changes to Wit & Wisdom's menu, which underwent a format change this spring, including the addition of "Bourbon bar" burgers and a Maryland blue crab tasting.

More recently, the restaurant introduced the Harbor East Express Lunch, a $19.95 two-course lunch, available on weekdays from 11:30 a.m. to 2:30 p.m.

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