Alexander Miller has a strong background in the old world culinary scene. After spending three years in Scotland (and traveling extensively throughout Europe) earning a M.A. in the History of Art he attended a joint culinary program with The French Culinary Institute in New York City and ALMA in the countryside outside of Parma, Italy.
He crafted his skills under the direct tutelage of master chefs Jacques Pépin and Gualtierro Marchesi. His career as a chef began at Ristorante Dal Corsaro in the Sardinian capital Cagliari, and then at Anthos in midtown Manhattan. He also worked at Gramercy Tavern. All three restaurants have one Michelin Star.
He lives currently in Redding, CT and is the Events and Beverage Director at The Boathouse at the Saugatuck Rowing Club.
He is studying for a Master of Wine degree and will be taking an extended tour of European vineyards, farms, restaurants and inns throughout the British Isles, Spain, France, Italy, Croatia, Hungry and Germany in order to further his knowledge in the field.
All photos in the reviews courtesty of Hayley Stevens