MILDRED “MILLIE” TRAU
Millie was Chad’s maternal grandmother. She was born in Rochester, New York, in 1910 and raised four daughters with her husband, Ed. She and her husband built a camp in the Adirondack mountains for family and friends and it was there that Chad formed some of his fondest childhood memories with his grandmother. Whether at home or at the camp, Millie was a skilled baker and shared her passion with everyone from family and friends to the Pittsford New York Volunteer Fire Company where her husband was a volunteer fire fighter. Everyone loved her pies and she, of course, always served them a la mode!
Favorite Flavor(s): Butter Pecan & Black Raspberry
ICE CREAM MAKER; MAD SCIENTIST
Chad is a professional chef and food science nerd. He hails from Westmoreland County and began his illustrious foray into the culinary world at age 15 as most chefs do – washing dishes. Before starting Millie’s, Chad worked as a chef at some of Pittsburgh’s finest restaurants including Eleven and Salt of the Earth, as well as the two-Michelin starred Yoann Conte restaurant in Annecy, France. Chad brings his culinary chops to the ice cream manufacturing process, drawing on years of taste memory and food science to perfect the bold flavors and creamy texture of Millie’s ice creams and sorbets.
Favorite Millie's Flavor(s): Chad's Vanilla!
TASTE TESTER; HAPPINESS CURATOR
Lauren has a profound sweet tooth and a long love affair with ice cream. In fact, she signed up for youth sports in Pittsburgh’s South Hills mostly just to get ice cream after the games. At Millie’s, Lauren gets to exercise both sides of her brain, handling everything from finances to branding and the entire customer experience. Her professional background is in the mergers & acquisitions industry - she has found that she smiles a whole lot more in the ice cream business. Lauren holds a BS from Georgetown University.
Favorite Millie’s Flavor(s): Pistachio Ice Cream & Concord Grape Sorbet
Brandon Fisher grew up outside of Baltimore but has called Western Pennsylvania “home” since college. During college, Brandon started cooking and quickly fell in love with the profession. He spent several years honing his cooking skills at Rolling Rock Club, one of the country’s most prestigious private clubs, as well as Lost Tree Club and Mar-a-Lago, both in Palm Beach, Florida. In 2013, Brandon started working under Chad Townsend at Salt of the Earth where he quickly rose the ranks to Sous Chef and ultimately Executive Chef. Brandon joined Millie’s in June 2016 and is excited to work alongside Chad and Melissa once again. Like Chad, Brandon is passionate about seasonality and making ice cream flavors that change with western Pennsylvania’s growing season.
Favorite Millie's Flavor(s): Salted Hazelnut
RETAIL OPERATIONS MANAGER
Melissa oversees daily operations of Millie’s Shadyside Scoop Shop. She is no stranger to restaurant operations and has spent the last 20 years working as a line cook, pastry chef, server, beverage director, and general manager at some of the country’s finest restaurants. Prior to joining Millie’s, Melissa was most recently the General Manager of Point Brugge Café and prior to that, the General Manager of the James Beard-nominated Salt of the Earth Restaurant. Before moving to Pittsburgh in 2013, Melissa held various front-of-house management positions at the Eat Good Food Group in Alexandria, Virginia, helping the restaurant group open new concepts in the DC area. Melissa is excited to team up with Chad (“Chick”) Townsend once again and looks forward to helping Millie’s open additional retail locations around Pittsburgh.
Favorite Millie's Flavor(s): Salted Caramel & Vietnamese Coffee