Chef Anthony Mills

Executive Chef

Chef Anthony Mills is the Executive Chef of A5 Steakhouse, a two-time awarded Michelin-recognized restaurant. Born in St. Louis and raised in the Ozarks, he discovered his love for the kitchen as a high school dishwasher. Drawn to the energy, camaraderie, and culture of kitchen life—fueled in part by Anthony Bourdain’s Kitchen Confidential—he moved to line cooking the following year and never looked back. 

Mills honed his skills at Le Cordon Bleu in St. Louis before heading to Colorado to train under acclaimed chefs John Little and Mark Fischer at The Pullman in Glenwood Springs. In Denver, he contributed to some of the city’s most respected kitchens, including Harman’s, Squeaky Bean, and Fruition. A staging experience in Charleston at McCrady’s and FIG deepened his appreciation for ingredient-driven cuisine, where the product, not the plating, takes center stage. 

Returning to Denver, Mills spent nearly five years as Chef de Cuisine at Avelina before joining A5, where he now leads the kitchen with passion, creativity, and precision. Inspired by moments big and small—from an unforgettable local dish to the perfect summer peach—his cooking reflects curiosity and spontaneity. Rooted in Midwestern family values, he treasures the communal experience of dining, especially the quiet, shared moment when everyone takes that first bite of a meal prepared with care.