Chef of the Month: Chip Miller

Chef of the Month: Chip Miller

Leaving the hoops to Jordan, Culinary Director Chip Miller spends his time searing up some epic meats at Chicago’s famed Michael Jordan’s Steakhouse. A pioneer in “steakmanship,” Chip’s kitchen ethos focuses on creating a personalized experience for each guest, while utilizing seasonal ingredients, pure bold flavors, and authentic hospitality that elevates the classic steakhouse experience, with a side of legendary basketball player, of course.

We managed to grab a second in-between service to chat with Chef Miller, our October Chef of the Month. We explored his background, what inspires him, and asked his advice for aspiring chefs — read on for more!

1. Where and when did you get your start?

In 1987, I was washing dishes at a small family restaurant in Connecticut.

2. What are your favorite dishes to make?

So many foods to choose from…I like creating dishes that make guests ask themselves, what is that unique flavor or what is in the dish? I like creating more of an experience instead of just eating.

3. What was your favorite childhood dish?

I loved fried chicken, Chinese food, and anything my Pennsylvania Dutch grandmother cooked for us.

4. Who inspired you to be a chef?

My mother Irene Miller is the one who influenced me to get a job at 14 and to pursue a culinary arts college.

5. What would you be doing if you weren’t a chef?

If I wasn’t a chef I think I would be a Marine Biologist, or of course, a Chef Works model! 😉

6. What advice can you give an aspiring chef?

Never give up, challenge yourself and your peers. Network with everyone possible to spread your name, especially your guests, they will be become your fans.

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