Chef Brian Miller has worked among some extraordinary talents along the East Coast and made a point of working with James Beard candidates and winners to set the standards for the style and work ethic he follows today.
Originally from Massachusetts, Miller took the time to work for some of South Florida’s most notable chefs to lay the foundation for his cuisine while attending Le Cordon Bleu in Miami. Chefs Jeremy Ford, James Beard Rising Star candidate, and Dean James Max, James Beard Best Nominee, King of American Seafood winner and restaurateur of twelve different restaurant concepts, were Miller’s original mentors.
After four years in the Sunshine State, Miller returned to Boston to work under the guidance of the chefs at Sorellina. He gained experience with refined Italian fare to go along with skills in traditional French and his style was set. He continued to follow those two cuisines to strengthen his palate and technique, ultimately landing a position at Barbara Lynch’s AAA Five Diamond, Relais & Châteaux property, Menton.
After soaking in everything Menton’s incredibly talented culinary team could give him he took a Sous Chef position at Cinquecento with Justin Winters, with whom he worked at Sorellina. He used his classical techniques and refined palate to earn the title of Executive Sous Chef before he decided to return to his roots in contemporary French at Brasserie 28, now Elm Square Oyster Co., where he took over the patisserie department.
As Executive Chef of Hops N’ Scotch, Miller oversaw the menu at the Cambridge location and is responsible for transitioning the gastropub into a modernized scratch kitchen focused on a mix of classic French and Italian technique and flavors.
Now at the helm of Fat Hen in Somerville, Miller flexes his pasta-making muscles on the carefully curated menu of award-winning Italian fare.