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Tony Miller - food for thought
The progression from cook to executive chef is not an easy journey
but in Tony Miller’s case it all came naturally.
At Latitude 41, located in The Columbus, A Renaissance Hotel, chef
Tony Miller brings a wealth of culinary knowledge and experience to
all who frequent the Columbus, Ohio establishment, making him an
all-star in the world of cooking.
“I can pretty much taste the dish and tell you exactly what’s in it.
If the dish the second time through is different, I can tell you
exactly what it would take to make it the same as the first time.
It goes a long way to balancing your flavors and being able to teach
your cooks what something should taste like,” explains Miller.
Born into a family of chefs with a strong passion for cooking,
Miller has been lucky enough to cut his teeth working under the
tutelage of some of the most reputable chefs in the country with
stints at The Regent in Las Vegas (now the JW Marriot), The Ritz
Carlton in Maui, in addition to working exclusively with Daniel
Boulud at the famed Café Boulud.
“With every stop, regardless of everything that goes on in the kitchen -
it’s such a hectic place a lot of times, I took every positive that
I could out of the situation - all of that has really made me who I
am today,” says Miller.
While currently in the conceptual stages of his first book, Miller
plans to continue taking his expertise in global cuisine to even
more dynamic levels.
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