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Quote from Chef Dean:
"When I met Tony, his passion for food was immediately apparent. He was always
interested in bouncing ideas, philosophies, and products back and forth together
to gain more knowledge in his craft. Our relationship, as excited culinary professionals,
continued to blossom as Tony always looked for feedback and guidance on his newly
modeled creations." |
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Chef Tony Miller
“Strive for perfection in everything
you do.” are some of the words most often heard
in the kitchens of Chef Tony Miller. A self professed perfectionist,
Tony is often seen extolling the virtues of patience when it
comes to knowing the exact time a braised veal shank is done
or when the perfect level of sweetness has been achieved. “Cooking
is about love, family and obtaining the freshest most lovingly
hand crafted products that you can find”
explains Tony.
For
him that philosophy started at a very young age in the kitchens
of his family. Having deep roots in Louisiana, his earliest memories
were of being in the garden of his great grandmother hand picking
fresh strawberries and popping them right into his mouth, of gathering
fresh tomatoes, cucumbers and herbs for salads and smelling the
aroma of bubbling pots of gumbos, etouffees, and jambalayas.
Memories
of some of the freshest fish, shrimp and blue crab imaginable and
early lessons from mom on the perfect technique to cooking eggs
and cutting vegetables are what drive this man to recreate those
feelings between the richly colored wells of Latitude 41.
His hotel restaurant career started in a very different place
though... MORE
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