Socorro Gill

Executive Chef

Email: [email protected]

Socorro was born in Michoacán, Mexico, and moved to the United States at the age of fourteen. As a young girl, Socorro had a love of cooking and has worked her life to hone her craft. Over the past 18 years, she says she has been very fortunate to work with and learn from many wonderful chefs. Socorro and her team are working tirelessly to prepare The Grille at Mystic Creek for the opening this spring. "I am very happy and blessed to be a part of the Mystic Creek team as the new executive chef," Socorro says. "I look forward to getting to know and serving the members and guests very soon." In her spare time, Socorro enjoys spending time with her three grandkids. She is married to Landon Gill and has one child, Frank Echevarria. Some of her hobbies include being outside and camping.
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