Executive Chef – Edward Bolus
Chef Edward Bolus’s passion for food and cooking developed at an early age. Born and raised in Pennsylvania, one of his most vivid childhood memories was awakening to the aromas of his mother and grandmother’s home cooked meals. He lends his inspiration to these women and regards them as his culinary mentors.
After studying at Johnson & Wales, his culinary career led him to joining Mill’s Tavern as a sous chef where he was mentored by some of Providence’s top four-star chefs. Since joining in 2006, Bolus has played an integral role in sustaining the reputation that Mill’s has today. Now as Executive Chef, he continues the tradition and upholds their standards in fine dining. He takes pride in carefully crafting the restaurant’s exquisite seasonal fare. With an immense passion for food and an attention to detail, he ensures that each dish is flawlessly executed.
In addition, Bolus avidly competes in oyster shucking competitions regionally and has qualified to compete at the national level. He is regarded as one of the top oyster shuckers in the nation taking second place in the 85 Main Shuck-Off against the World Champion in Connecticut. In his spare time, Bolus enjoys experimenting in his own kitchen with fresh foods and spices, as well as herbs and vegetables grown in his own garden. Bolus is a graduate of Johnson & Wales University in Providence with degrees in the Culinary Arts and Food Service Management. He currently resides in Providence.
Executive Pastry Chef -Samantha Del Arroyo
Executive Pastry Chef Samantha Del Arroyo has been handcrafting delectable desserts at Mill’s Tavern since 2007. Each season, she creates the Mill’s dessert menu which features a combination of refined dishes like the Raspberry-Peach Tart with a candied almond crumble and vanilla crème fraiche ice cream, and comfort food classics like Portuguese Bread Pudding and Warm Chocolate Cake. Her sweet pastry creations, which have earned much acclaim, offer a brilliant balance of flavors using the freshest seasonal ingredients.
Del Arroyo is a graduate of Johnson & Wales University in Providence with a degree in Culinary Arts.