With more than 20 years experience in the premium casual dining business, Jeff Fuller has tried his hand at every kitchen and front-of-the-house position. From prep cook to expeditor, server to shift leader, Jeff has learned firsthand the strategies essential to succeed in the competitive restaurant business. Jeff brings business savvy and a forward-thinking, inventive approach to his role as President of the Joey Restaurant Group.

 

Other business ventures pioneered by Jeff include Joey Restaurants first foray into the U.S. market in 2005; OPM Asian Bistro & Lounge, a wok and cocktail bar that opened in Edmonton in 2004 and a beer-centric concept, LOCAL PUBLIC EATERY which opened late 2010 at Kits Beach in Vancouver.

 

Jeff was chosen as newsmaker of the year by the Canadian Association of Food Service Professionals and Pacific Prairie Magazine. In the fall of 2006, Fuller won the Ernst & Young Pacific Entrepreneur of the Year award in the Hospitality/Tourism category.

Executive Chef Chris Mills brings incredible passion, a wealth of culinary experience and a globally-inspired vision to the menu at JOEY Restaurants. A rising star of the Canadian culinary scene, Chris has been involved in the restaurant industry since the age of 14, holding various front-of-the-house positions before moving to the kitchen at 20, where he has translated a passion for food into a dynamic career.

 

Prior to joining JOEY Restaurants, Chris developed his talent working for a number of fine dining establishments in the Lower Mainland and Whistler including the Chateau Whistler, and Diva at the Met, where he apprenticed under renowned chef Michael Noble for four years. Chris also held the position of Executive Chef at the Metropolitan Hotel Vancouver.

 

In 2001, Chris competed against 21 of the world’s top chefs at the widely-respected culinary competition the Bocuse d’Or, and placed fifth overall. A stint on the original Japanese Iron Chef in 1999 - the true test of chef greatness - exposed Chris to an international audience as one of only two Canadian chefs to ever appear on the popular show. He has also received numerous medals and awards for his abilities, including the Pierre Dubrulle “Rising Star” award in 1995.  In 2006, Chris was invited to “perform” for the James Beard Foundation, a prestigious culinary arts organization in New York City. Chris and his team showcased his talents by preparing a meal at the James Beard House for members of the foundation.

 

After working in a consultant role to JOEY Restaurant Group, Chris joined the team full-time in 2004 as VP of Culinary. Chris is renowned for taking classic dishes and putting a global twist on them, inspired by his extensive travels throughout Europe, Asia and the Pacific Rim.  This is reflected in such innovative offerings as his lobster grilled cheese sandwich, ahi tuna tacos and panang prawn curry bowl.  An ongoing commitment to offering the best in premium casual dining drives Chris to constantly evolve the menu, introducing exciting new tastes and refreshing menus as often as twice a year.

 

Chris is not only committed to developing the most inspired menu, but also the finest chefs. He recently initiated an innovative apprenticeship program for kitchen partners with a passion for food. Mirroring a traditional, rigorous culinary apprenticeship, JOEY Restaurants’ 16-part program covers both classical cooking techniques and the business of running a successful restaurant kitchen.