Vanessa Miller

About

Vanessa Miller is a chef and operations strategist with more than 18 years of experience in the food and beverage industry. Miller’s unique perspective on restaurants and hospitality combines front-of-house and back-of-house management experience with an analytical approach to operations, fueled by Economics and Political Science training from Tufts University, where she also played basketball. Starting in restaurants at the age of 16, Miller quickly climbed the ranks and, with no formal culinary training, transitioned to the kitchen where she discovered her passion for food and honed her culinary talent. In 2013, at the age of 24, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo. Guided by a ‘team-sport-inspired’ leadership philosophy, Miller has executed creative and sophisticated menus, led diverse teams, and managed operations in a variety of leadership roles in NYC, including Director of Food and Beverage, Director of Restaurants, Director of Culinary Operations. In her current role as Senior Director of Food and Beverage for 21c Museum Hotels, she oversees food and beverage operations for the company's 7 properties, including the development and execution of culinary and restaurant concepts, menus, and service standards.

Experience

• Senior Director of Food and Beverage · 21c Museum Hotels2022-04-01 –

  Oversees the concepts and creative components of all F&B programs for 21c Museum Hotels, with a focus on opening and operating chef-driven restaurants and establishing 21c’s F&B programs and chefs as industry leaders, respected regionally and nationally.

• Executive Chef + Food and Beverage Director, Metropole and FEAST at 21c Museum Hotels · 21c Museum Hotels2021-09-01 –
• Executive Chef, Metropole and FEAST · 21c Museum Hotels2020-08-01 – 2021-09-01
• Director of Culinary Operations · Citizens Collective2019-04-01 – 2020-08-01

  Oversight over all aspects of the culinary operations across the Citizens brand. Notable contributions include growing the company from two to five footprints, adding a commissary and catering kitchen, and reducing COGS by 4.5% over 10 months.

• Food And Beverage Operations · Spring Place2018-06-01 – 2019-04-01
• Chef De Cuisine · Hill Country Hospitality2017-04-01 – 2018-04-01
• Director of Food and Beverage · Royalton Hotel2016-04-01 – 2017-03-01

  Dual role as Executive Chef and Director of Food and Beverage charged with reinvigorating the department. Responsible for financial performance, service and product quality, and innovative revenue-driving strategies.

• Executive Chef · The Royalton Hotel2015-09-01 – 2016-04-01

  Responsible for menu development across all food and beverage outlets and training of staff.

• Executive Chef · Mac's Provincetown2014-01-01 – 2015-09-01
• Executive Chef · The Dalloway2012-09-01 – 2013-09-01

  Chef Vanessa Miller crafted creative and playful dishes with an emphasis on local and seasonal ingredients, becoming Boston’s youngest Executive Chef at 23.

Education

• Tufts UniversityBachelor's degree, Economics
• Walnut Hills

Similar talent on Pangea

VVanessa M.Fractional Hospitality Operations and Management CollaboratorNew York, NYAAmanda L.Line Cook & Hospitality Trainer | Opening Team Experience | Teaching Assistant (Biology)Los Angeles, CAMilo P.Aspiring Professional with Experience in Transportation and HospitalityThe Bronx, NYMarie G.Experienced Project Manager & Operations Leader in Construction and Culinary ArtsLithonia, GA 30058