i. Biography
Her craft runs through falafel and tehina milkshakes: fried food handled with uncommon lightness, sesame ground into something almost dessert-like, and a compact culinary language built from texture, acid, heat, and cold. In Caitlin McMillan’s hands, familiar forms are clarified rather than reworked—comforting, but sharpened, polished, and alive on the plate.
Coming Up
Training at A-B Tech culinary program was followed by kitchen time that set the pace for Caitlin McMillan’s work in Philadelphia. At Zahav (CookNSolo), she moved from line cook in 2014 to sous chef in 2014–2015, a stretch that established the discipline behind her cooking: service under pressure, repetition with purpose, and the habit of building flavor in layers so each element carries more than one function. Opening support at Dizengoff (Chelsea Market) in Chelsea Market, New York, opening support at Dizengoff (Whole Foods Market) in Philadelphia, and menu development at Rooster Soup Co. in Philadelphia widened the scope of the work without changing its center. The common thread was execution—getting food from idea to opening day, from test kitchen to guest-facing plate, without losing clarity. These were roles defined by momentum and by the practical choreography required to bring a restaurant into focus. Executive chef at Goldie in Philadelphia, beginning in 2018, brought Caitlin McMillan’s approach into sharper public view. Today, as Culinary Director of CookNSolo, the work reads less like isolated dishes and more like menu grammar: what belongs together, what needs brightness, what should be cooled, and where richness should land to deepen the whole.
Where They Are Now
The materials that recur in Caitlin McMillan’s cooking are the ones that show her range most clearly: falafel, tehina, chopped salad, cabbage, condiments, and shakes that use sesame as structure rather than garnish. These are familiar preparations, but they are handled with attention to contrast and balance. Crisp meets creamy. Sharpness meets softness. Fresh herbs and vegetables keep the plate lifted, while sesame runs through the menu with quiet authority. Opening restaurants, developing menus, and leading a kitchen give the work its steadiness. Nothing feels accidental, and nothing feels overworked. The food satisfies quickly, but it also rewards a second look, with details tuned to brightness, texture, and the practical pleasure of a dish that knows exactly what it is doing.
Signature
Caitlin's signature dishes include Goldie Salad, Tahina Shakes, Goldie Falafel, Shawarma-spiced Fries, and Coconut Tahina Shake. Taken together, they define a style that is crisp-edged, sesame-rich, and built on the interplay of savory depth and refreshing lift. Goldie Salad brings crunch and freshness into focus; Tahina Shakes and Coconut Tahina Shake translate sesame into a silky, cooling register; Goldie Falafel holds the appeal of something fried without losing finesse; and Shawarma-spiced Fries add a direct, savory jolt that rounds out the set. The result is cooking that is direct without being plain, generous without being heavy, and grounded in the idea that a few well-chosen elements can feel both comforting and exacting at once.
Profile updated July 2026
FAQ
Asked of Caitlin
What is Caitlin McMillan's current role?
As of 2026, Caitlin McMillan is Culinary Director of CookNSolo.
Where did Caitlin McMillan train or study?
Caitlin McMillan trained at A-B Tech culinary program.
What recognition has Caitlin McMillan received?
Eater Young Guns winner (2018).
