Interview with Chef Chris Mills from Joey

I had a chance to catch up with West Coast star Chef Chris Mills from Joey Restaurants regarding his recent venture into the Ontario market. See the interview below.

JB: This is your first Ontario location for Joey. What kind of differences do you forsee in the eating preferences of Ontarians versus West Coast people?

CM: It’s early to tell. I’ve had some experience with Toronto from working with the Metropolitan Hotels previously. I think Torontonians are very proud of their culinary choices and they really want to be won over. Joey has a very strong and loyal customer base out west with a lot of repeat customers. There’s sure to be a lot of competition in Toronto.

JB: Why do you think Joey has been so successful? I know you’ve opened 18 restaurants in B.C. What do you think Joey offers that other restaurants do not?

CM: Joey has a lot of strength with repeat customers. Before I worked there, it began as a pizza and pasta place and then there was a decisive move away from that. I think we have a lot of trust from our customers. Many of the people who are now with us were with us from the beginning, when we were serving something entirely different. I think they have a lot of trust in us. We also train a lot of young cooks so it’s a place where people can evolve and grow.

JB: You’ve done a lot of travelling. I know this has served as inspiration for the new Joey menu. Could you tell me which countries have had the greatest impact on your cooking?

CM: I think Thailand would have to be on that list because the cooking is really beautiful and the flavours are intense- it’s very ingredient-driven. You have lime, coconut milk, and fish sauce that show up in almost every dish.

CM: I’d also have to say Italy because I’ve been there a lot. The food is really honest. It’s cultural, driven by product and season and it’s a part of their lives there. People start every day at a café. They take a long break in the afternoon for their meals.

CM: I must mention Vancouver too because of the integrated influences. I know Toronto has this too- I’ve had some of the best dim sum in my life in Toronto. In Vancouver, I live in Chinatown and I buy most of my groceries there so it only seems fair to acknowledge its influence.

JB: You’re one of only two Canadians to have ever been on the original Iron Chef Japan. You also ‘performed’ for the James Beard Foundation in 2006 and competed in the Bocuse d’Or in 2001 to place fifth. Which of these experiences has had the greatest impact on you?

CM: Iron Chef was great. I did that with Chef Michael Noble from the Met. The one hour thing is really real and that’s exciting. Ultimately, it’s television though. For me the Bocuse d’Or was unmatched. You have 25 different chefs from 25 different countries: Norway, Italy, Japan, France, Spain, Brazil- it’s really exciting. Each country brings a judge too so it’s a real accomplishment in the culinary world to have these great chefs try food you’ve created. It’s really inspiring.