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One of Marriott’s Top Rated Chefs: Tony
Miller
By Juan-Antonio Solera
Imagine having a career that takes you from Las Vegas to Maui,
Hawaii and from Maui, Hawaii to Palm Beach, Florida. These are the
business perks of being one of Marriott’s top rated chefs.
Tony Miller started out as an expeditor cook in Los Angeles, and
throughout his career has worked his way up to Executive Chef.
Miller is the executive chef at Latitude 41, a restaurant at the
Renaissance Hotel in Columbus, OH. His job demands eighty to ninety
hours a week in the restaurant as he oversees all food aspects from
budgeting and purchasing, to managing food preparation. He also
coordinates the ins and outs of the kitchen, including the ordering,
scheduling and managing the entire staff.
Chef Tony Miller would describe his food as traditional yet with a
modern day twist. Miller’s food also has a Louisiana influence, a
place known for its Creole soul food and ever-so-famous gumbo. He is
one of many chefs in his family and prefers more “global cuisine.”
“What we do is take a dish that was done by your grandmother, or in
a local provinces in various countries in the world and do it in a
more modern light,” says Miller.
He began with French, Spanish and Mediterranean foods in Las Vegas
and then moved onto exotic Southeast Asian foods while in Hawaii. By
fusing the tastes of foods from around the world, Miller brings
diversity to his work. “Middle Eastern and African cuisine is now a
big focus. I would like to continue to focus on this area,” stated
Miller.
Miller has an extensive background working specifically in upscale
hotel restaurants. While Miller works outside events such as the
Mercedes Open and the Kapalua Wine and Food Festival, he prefers to
work in a restaurant with a higher demand for his services. He
sharpened his skills most while working under master cook Roy
Yamaguchi while at the Ritz Carlton Hotel in Hawaii.
Destined to honor his family tradition of cooking, his drive and
skill led him into the kitchens of world renowned chef Daniel Boulud,
who Miller considers as “hands down one of the most influential
chefs in my career.” He currently works with Chef Dean Max who has
been a, “great mentor,” and shares Millers vision, “to expand and
truly become an entrepreneur.”
When asked about other career paths he would consider pursuing
besides cooking, Miller could not envision his self doing anything
else. Expressing his loyalty and longevity with Marriott, Miller
stated, “I would love to own my own restaurant, and build my name
within the Marriott company.” From his great grand-mother to his
brother, Miller has put his years of culinary training and family
legacy to good use. He advises other up and coming chefs to
experience a restaurant work setting before considering culinary
school. “I see a lot of kids spend $50 to $60,000 on a degree, then
go and do something else.” “Find that out ahead of time by spending
some time in the industry.”
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