Mention the name Quinn Mills in many music circles and you’ll hear all sorts of laudatory commentary. Dubbed as “the real deal” and a “voice and style to be reckoned with,” Mills is making everyone take notice. The effusive praise is no surprise given the young man’s natural gifts.
But it’s what people don’t know about the good looking, Alternative Rock/Pop/Hip Hop star that others are beginning to find so compelling.
“Most people don’t know this, but when I was twelve, I met Rick Springfield,” Mills shared recently. He was a very big influence of me musically.” It isn’t hard to see that influence when one listens to the stylings of Mills and sees the passion with which he speaks of his music. Other notable influences include the Arctic Monkeys, Ed Sheeran, and The Police.
The real eye opener, however, is something he’s never shared publicly until now. “I love to cook,” Mills said. “It’s really a passion of mine. And I’ve been told I’m pretty good at it. I know it may not be as interesting as me playing five instruments or writing and producing my own music, but it’s a big part of who I am.”
The nexus between Mills’ culinary endeavors and his burgeoning music career are apparent. In both, everyone can agree that Quinn Mills has found a recipe for success.
With three highly acclaimed singles under his belt, featuring “Colours” which has received over 265,000 views on YouTube, Mills is doing more than rattling a few pots and pans. “He’s a real talent,” noted Dan Marshall, CEO of MP Music House. “He’s got everything someone needs to make it big in this business.”
Mills’ continued assault on the music industry has included appearances at legendary venues such as “The Bitter End” and “The Sidewalk Cafe” in New York City, and “The Horseshoe Tavern” in Toronto. Mills has also drawn the attention of several publications, most recently the Region in Durham Ontario which covered the benefit show Mills held in Oshawa for SickKids Foundation. “It feels good to give something back,” Mills explained. “I have been very fortunate and I appreciate that. I want to use my success in any way I can to make the lives of those less fortunate just a little better.”
That seems to be exactly what Quinn Mills is doing every time he steps into the studio or on stage. And all the attention and notoriety, something some artists find daunting, doesn’t phase Mills in the least.
“I’m good with all of it,” he said. It’s part of the business. It’s to be expected.” He paused and flashed that charming smile, something that has become one of his signatures.
“Beside, you know what they say. If you can’t stand the heat, get out of the kitchen.”
Future plans include a college tour and perhaps a stint in Europe as well. These plans have all who have heard the young superstar eager to learn one thing - what tasty creations will Mills be serving in the weeks and months to come?
