Chris Mills, Executive Chef of JOEY Restaurant Group, will be cooking at the prestigious James Beard House in New York for the third time in his culinary career.
“It’s an honour to be invited back for a third time to the James Beard House,” said Chef Mills, “it couldn’t come at a more exciting point for us here at JOEY. With the opening of our first Los Angeles location, JOEY Woodland Hills, I thought this would be a great opportunity to honour West Coast cuisine from the wild and abundant coastal surfing town of Tofino to the cultural and vibrant city of Los Angeles.”
“The menu is inspired by the foods wild and grown from the two regions of Tofino and Los Angeles,” said Mills, “we will be hosting a very California-inspired reception that pays tribute to the abundant and exotic street fare you would find in LA. In contrast to this, the dinner will feature an array of West Coast traditional dishes that are both hearty and comforting.”
Near to Chris’ heart is sustainability and having a relationship with his food beyond the menu. When asked about a dish he was most excited to bring to James Beard Chris mentioned the USDA Prime New York Strip served with crispy mashed potato, chanterelle mushrooms and a Humboldt Fog blue potato gratin.