Molly Peck Mills
Molly Mills is the Founder and Owner of Vanilla Orchid. Her dedication to providing the ultimate client experience paired with her vast culinary creativity have earned her high acclaim in her industry, including “Rising Star Chef" Austin Award-Winner, Top CEO Nominee (Austin Business Journal), “Chopped" Food Network featured guest, and Le Cordon Bleu Hall of Fame Inductee.
Molly is a proud graduate of Texas A&M and Le Cordon Bleu Austin. Molly's years of experience as an Executive Chef around the globe have shaped her creative palette and are the inspiration for her inventive approach to classic foods. As Executive Chef at Poronui Ranch New Zealand, Molly prepared elaborate farm-to-table experiences for excursion guests like wine cellar dinners and safari camp feasts. Her organic expertise was developed at Poronui as she established custom vegetable and herb gardens and locally sourced wild game and fish for her four-course menus. Molly's experience also includes Executive Chef at Rapid's Camp Lodge Alaska, as well as time at The Mansion at Judge's Hill, Jeffrey's, Hudson's on the Bend and the Four Seasons Houston.
Molly is very involved with Vanilla Orchid and is also a lead chef instructor at the prestigious Auguste Escoffier School of Arts in Austin, TX.
If you were going to have your last meal on Earth, what would it be?
- Lamb shanks
- Eggs benedict
- Dark chocolate
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