Ted was raised in the kitchens of family owned restaurants. After graduating from Le Cordon Blue, he launched his career at Mise en Place. He moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market, and Copperfish Seafood Grill & Oyster Bar. Prior to striking out on his own, Chef Ted oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015, he partnered with Jason and brought The Mill to life.
Jason has been involved in restaurants since the age of 12. He expanded his skill while working for the great OSI restaurant powerhouse. It was there he discovered his true passion for the service industry and made it his career. After OSI Jason partnered with a group that developed gourmet pizza establishments, on a chance encounter he met the highly esteemed Chef Ted Dorsey and they immediately formed the D&G Restaurant Group. The two have worked tirelessly to introduce their first of many concepts, The Mill Restaurant. Jason is a firm believer in “Doing it Well is Better Than Well Said.”BF
Zach discovered his passion for cooking at a young age. He started his culinary journey in the world of fast casual pizza stores. From his early days, he has worked his way up in some of the most successful kitchens in the greater Tampa area. Upon meeting Chef Ted Dorsey, Zach expanded his skills exponentially and aided in the opening of Boca Bar Kitchen Market. Stepping up to Executive Chef at Ciro’s Speakeasy and Supper Club and eventually instrumental in the opening of Castille Restaurant.
This is where you NEED to go!
If you want some of the heartiest and most delicious meals, this is where you NEED to go. Chef Ted Dorsey is a culinary genius running a tight ship alongside the best crew in the Bay Area. Each dish is masterfully prepared and will leave you wondering when you have some extra time to come in again! You can’t have a meal here without pairing it with one of the exquisite cocktails made by the bar director, Ryan Pines. The balance and flavor in every option have been perfected by this bartending virtuoso. Accompanied by beautiful architecture and unique decor, this restaurant is a once in a lifetime experience that cannot be passed over. Family dinners, group outing, or even taking your significant other out, they will bring your night to a sublime end, OR, a perfect beginning.
I could not have been happier with the choice!
I went to The Mill on a recommendation from a local theater company. I’m not from the St. Pete area and, as a foodie, I was hesitant to go on a blind suggestion from a stranger. I could not have been happier with the choice! The rum braised lamb belly was out of this world! It was followed by short ribs (!!!!) and ancient world couscous. For dessert, I indulged in the honey-black pepper cheesecake with local honeycomb and bee pollen brittle. There are no words to describe such incredible food. Last night’s meal was one of the best I’ve ever had. Bravo to The Mill and continued success to you!Deborah Rachelle
I Can’t Get Enough!
I can’t get enough, recommend you to all of my clients. It’s always amazing every time! Great experience to bring your friends and people from out of town, a unique menu, I’ve expanded my tastes thanks to your delicious cuisine and would have never tried any of it anywhere else. Everything is cooked to perfection and I now love rabbit, frog legs, quail, venison, and lamb shank! Thank you!!CJ
Great to see partners being so involved in the day-to-day!
I had lunch with a very good friend to celebrate his birthday. Nothing better to start a fresh new year like a new restaurant (for him…). Back at The Mill. The triple threat was sitting in the lobby discussing business (Chef Dorsey, Jason, and Tim). Great to see partners being so involved in the day-to-day!
Now to the food. The menu was presented to us today as “Rustic Americana”. I ordered the golden and red beet salad with house made mozzarella. It was so creamy that it may have a little mascarpone. Not sure. The beet root was very fresh and crispy and beautifully sliced along the plate. The best dish today was the Three Bean Chili with pork rib and jalapeño. It was hot (temperature) and tasty, plus the jalapeño gave it the other heat (not numbing spicy, though, just enough).
My friend had the Mill Burger with wedge potatoes which everyone already knows it’s amazing. I must have seen a trillion burgers being served just at lunch today. I have to say that most of the staff today was clean shaven. I guess the lumbersexual waiters had the day off. Sorry ladies! — eating at The Mill Restaurant.Jean Totti
Impressed. Very very impressed.
Saint Petersburg, FL Impressed. Very very impressed. The brunch made us happy, but the dinner absolutely kills. So in love with The Mill and Chef Ted Dorsey and Ryan Pines right now. We want lamb shank pot pie at every meal. visit Tasting TampaTasting Tampa