Atlanta native Executive Chef Glenn Mills began his culinary journey at age 14 and trained at Atlanta’s acclaimed AAA Four Diamond La Grotta Ristorante, where he built a strong foundation in classical Italian cuisine. He later worked at top restaurants across the country before joining The Oceanaire Seafood Room in 2017, gaining extensive leadership experience across several premier restaurant concepts.
In May 2026, Chef Mills joined The Palm Steakhouse as Executive Chef. Dedicated to preserving The Palm’s legacy as a classic Italian steakhouse, he focuses on delivering exceptional dining experiences through USDA Prime steaks, fresh seafood, signature Italian-inspired dishes, and warm hospitality. Outside the kitchen, Glenn enjoys sports, golf, and spending time with his wife, Penny, in North Atlanta.