With his broad smile and great charisma Chef Kevin Miller is sure to charm the masses, but once you have sampled a plate of his seared Day Boat Scallops with Truffle Parsnip Puree and Lemon Agrumato, you will be captivated by his culinary artistry.
Having grown up in rural Humboldt County, and spending summers on his Grandmother's farm in Washington State he developed an early respect for the land and produce, and a passion for fresh, seasonal ingredients. Kevin fondly recalls that his true inspiration for cooking grew from time spent in his Grandmother's kitchen. Surrounded by 200 acres of every kind of fruit and vegetable at his fingertips, he discovered the pleasures of cooking and creating from local indigenous ingredients he grew and picked himself.
After graduation with honors from the Culinary Institute of Portland, Kevin took his first position with the Five Diamond Esplanade Restaurant at the Riverplace Hotel in Portland, Oregon. He mastered every position, and through talent and dedication was quickly promoted to Sous Chef under renowned Chef John Zenger. Here Kevin reveled in the exploration of international flavors and learned to craft Pacific Northwest Cuisine with a worldly flair. During his time at the Esplanade Kevin explored his fervent love of wine, embracing the art of food and wine pairing.
In 1999 Kevin Miller joined the exclusive Claremont Resort & Spa in Berkeley, California, where he served as Sous Chef to Executive Chef Lawrence Jackson for the award-winning Jordan's Restaurant, acclaimed for its California-Pacifice Rim fusion fine dining cuisine.
For five years, Kevin catered to the most discerning plates of statesmen, celebrities, and international figures at the prestigious Bohemian Club as Executive Sous Chef. Here he was responsible for managing the menus and the kitchens of the private San Francisco City Club and the 2700-acre retreat in Monet Rio, California. He crafted meals ranging from the most elegant of intimate winemaker dinners to upscale dining experiences for 600 guests.
Kevin Miller joined The Vintage Estate in 2007 as Executive Chef. He takes his place amongst the finest chefs in Yountville Napa Valley, America's Epicurean Mecca, creating new exacting standards of excellence for our culinary program. Chef Miller uses only the freshest of season local ingredients, organic and sustainable farmed wherever possible, and he works closely with local purveyors to provide only the best quality tour di force ingredients for the masterpieces. An avid fisherman, skier and organic grower Kevin Miller now resides in Yountville, CA with his wife Claudia and their twin sons, Alexander and Julian.