Ted was raised in the kitchens of family owned restaurants. After graduating from Le Cordon Bleu, he launched his career at Mise en Place. He moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market, and Copperfish Seafood Grill & Oyster Bar. Prior to striking out on his own, Chef Ted oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015, he partnered with Jason and brought The Mill to life.
Jason has been involved in restaurants since the age of 12. He expanded his skill while working for the great OSI restaurant powerhouse. It was there he discovered his true passion for the service industry and made it his career. After OSI Jason partnered with a group that developed gourmet pizza establishments, on a chance encounter he met the highly esteemed Chef Ted Dorsey and they immediately formed the
D&G Restaurant Group. The two have worked tirelessly to introduce their first of many concepts, The Mill Restaurant.