Vanessa Miller

About

Vanessa Miller is an 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 Hotels04-01-2022 –

  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 · 21c Museum Hotels09-01-2021 –

  Responsible for overseeing the culinary and beverage operations at Metropole and FEAST, ensuring high standards of food quality and service.

• Executive Chef · 21c Museum Hotels08-01-2020 – 09-01-2021

  Led the kitchen team at Metropole and FEAST, focusing on menu development and maintaining culinary excellence.

• Director of Culinary Operations · Citizens Collective04-01-2019 – 08-01-2020

  Oversight over all aspects of the culinary operations across the Citizens brand. Notable contributions include: In first year, grew company from two to five footprints and added a commissary and catering kitchen to the operation. Oversaw the kitchen build outs, staffing and training, and pre-opening logistics. Led overhaul of culinary offerings to include seasonal menu updates, increased commitment to consistency, and a focus on local and sustainable ingredients. Rolled out new technology focused on lowering COGS and increasing managerial oversight and understandings of cost metrics. Reduced company wide COGS by 4.5% over the course of 10 months.

• Food And Beverage Operations · Spring Place06-01-2018 – 04-01-2019

  Managed food and beverage operations, ensuring high quality service and operational efficiency.

Education

• Tufts UniversityBachelor of Arts, Political Science, Economics

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