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OLLY MILLS

After landing his first job washing dishes at a Mexican restaurant back in 1996, Olly fell in love with food and the buzz of the commercial kitchen. He went on to start an apprenticeship and focused mainly on Italian and modern Australian cuisine.

Having discovered a passion for a multi-cultural cuisine in Australia, he worked in different restaurants around Perth, including Moroccan, Greek, Tapas, Italian, Japanese, Chinese, Thai, halal and learning new skills along the way.

In 2008 he left the city life to work around the State’s tourist’s towns, landing a head chef job at a 4 star resort hotel in the very busy Kimberley region called “the Kununurra Country Club”, allowing him to work with fresh tropical produce in a busy setting.


Later Olly took up the six-month challenge to provide quality local produce at a Glamping Hotel, in a world heritage listed national park called the bungle bungles, situated in the isolated desert of outback WA. This experience allowed him to meet chefs from various countries and learn some authentic ways to cook their food.

After moving home to England in late 2013, Olly now works with the team at Kent Cookery School, sharing his passion for multi-cultural cuisine.

Hari Ghotra JAMES PALMER ROSSER David Hamilton Boyd