Scott Miller

WORK HISTORY

EDUCATION

SKILLS

ABOUT SCOTT MILLER

Raised in Woodbridge, Connecticut, my earliest memories are of wanting to be a chef and standing on a chair to cook with my grandmother. I graduated from Culinary School at nineteen and made stops at some of Connecticuts finest restaurants and country clubs.I then worked in Colorado at highly recognized properties such as McCormick’s Fish House & Bar and The Millennium Resort in Boulder, where I served as Executive Chef.I was hired as Executive Chef at Max’s Oyster Bar in 2004. I was responsible for overseeing the development and execution of the restaurant’s menu concept and culinary staff. During my tenure at the Oyster Bar, the restaurant earned many awards and recognitions including Best Overall Restaurant in the State, Best Seafood Restaurant (Multiple Times) and I earned the title of Connecticut\'s Chef of the Year by the Connecticut Restaurant Association.I started Max’s Chef to Farm Program in 2009. Chef to Farm dinner series is an opportunity for guests to enjoy the freshest foods and produce in the sublime beauty of Connecticut’s Farms. Each dinner is cooked from scratch and showcases that day’s best produce, sourced daily from local farmers, ranchers and fisherman. The dinner series received national attention when awarded \"One of the Top Farm Dinners\" in the country from Fodor\'s Travel. Since its inception the farm dinner series has produced over 100 memorable meals on some of Connecticut\'s most beautiful farms and historic properties.As managing partner of Max Catering & Events, I worked alongside my chefs to localize catering fare and deliver memorable experiences to the public. In my role as Chief Operating Officer for the DORO Restaurant group, I am working hand in hand with all line employees and managers to ensure that we are providing great hospitality on all levels.