Meet the Chef
Chef Ryan Mills
As a young man growing up on Florida’s Gulf Coast, Ryan discovered his passion for the culinary world at age 15. He continued his love for the industry and in 2011, joined the Walt Disney World Swan and Dolphin as sous chef. Ryan later joined the team at the world-famous Drago’s Seafood Restaurant in New Orleans as executive chef until he was tapped to develop a restaurant concept for Great Divide Brewery in Denver.
In 2018, Ryan returned to the Walt Disney World Swan and Dolphin, where he worked on the rollout and implementation of the hotel’s mobile dining platform. He was then promoted to his current role as executive chef of the hotel’s newest restaurant, Rosa Mexicano.