I like to cook with the seasons. In the summer, I use fresh local vegetables; in the winter, I like to make hardy Italian pastas and Irish corned beef. In the fall, I like making New England Clam Chowder and Gorgonzola and Crab Bisque and in the spring, fresh Chesapeake Bay soft shell crabs are my favorite.


Three tips for a novice cook is always use fresh ingredients, listen to the chef you’re learning from and have fun.

Justin Wilson the Cajun chef and Terry Holmes are the biggest inspiration; working with him over the years has been the most fun I’ve ever had in the restaurant business.

I’ve been at Mill Street for 18 years and worked with Terry 10 years at Pargo’s in Harrisonburg.

Staunton’s scenic downtown and history draws people from all over. The proximity to Harrisonburg, Waynesboro, Lexington and Charlottesville gives Mill Street a large customer base.

My favorite food to eat is sushi I really enjoy the freshness of it.

I think our customers enjoy the wide variety of food we offer. Some customers come for one thing and end up having something that’s featured on the nightly specials. Trying a dish they weren’t even expecting.

Co-Owning and working at The Mill Street Grill since its inception has allowed me to work with a lot of very good chefs, I am self-taught. I have learned through trial and error and with the help of many others over the years.