Harry Mills

Harry Mills was born in Flint, Michigan. He later relocated to Seattle, Washington when he was in high school. In his twenties, Harry attended the University of Washington and attempted a career in political lobbying. Soon his love of cooking turned his attention toward the brand new Culinary Arts program at Art Institute of Seattle where he graduated, and later taught for seven years. Upon returning to the restaurant industry, Harry became Chef of Purple Cafe and Wine Bar in downtown Seattle, where he remains chef today. His tenure at Purple Cafe taught him the practice of pairing wine and food. Cook + Cork is his first book, written with his co-worker, friend and colleague, Sommelier Chris Horn.