The Mill Kitchen & Bar in Roswell has hired Benjamin Castro as the new executive chef. Castro brings more than 15 years of experience to the Southern-inspired restaurant.
Castro began his culinary career as a teenager in his hometown of Athens, Ga. His first job involved washing dishes and preparing basic food at Athens’ Normal Town Café, known for its Southern “meat and three” style menu. Over the next four years, Castro worked his way around the city, honing his culinary craft at established eateries such as the Blind Pig Tavern, Harry Bissett’s Bayou Grill, East West Bistro and Athens Country Club. Under Chef Chris McCook, CEC at Athens Country Club, Castro began learning classic techniques and decided to pursue the culinary arts as his life’s career. Chef McCook is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York and Castro’s respect for Chef McCook inspired him to also enroll in the renowned school. After graduating high school in 2001, Castro applied to the CIA with a recommendation from his mentor and was accepted. During his tenure at the CIA, Castro further developed his skills by working at upstate New York and New York City establishments, including The Woods, Paco’s, db Bistro and New World Home Cooking Company.
Castro returned to the Georgia culinary scene in early 2004, first to Athens and then to Atlanta, seeking a more competitive food scene. He landed his first sous chef assignment in 2005 at Aspen Signature Steaks in Kennesaw before moving to Pura Vida in Atlanta to work for Chef Hector Santiago.
Castro then opened ûrban as a sous chef with friend and chef, Mix McCroy. In 2007, Castro was hired by Pano Karatassos of the Buckhead Life Restaurant Group and began working at Bluepointe under Chef Doug Turbush. From 2007 to 2010, Castro served as sous chef at Chops Lobster Bar and also briefly worked at Buckhead Diner.
Castro left Buckhead Life Restaurant Group to perform Christian mission work in Haiti after the earthquake. Upon his return home, he owned and operated a farmers market business, specializing in sustainable ready-to-eat foods. In October 2011, Castro contacted his former mentor, Turbush, who was opening Seed in Marietta. He assisted with the opening and eventually became sous chef. After his tenure at Seed, Castro served as chef de cuisine at Bistro VG before joining The Mill Kitchen & Bar in Roswell.
