Chef Michael Miller started cooking at a very young age in the land of 10,000 lakes. Working in the family catering business as a young child, he knew this was for him. Even at the tender age of 9 years old he told his family that he wanted to become a chef.
Chef’s Great Grandmother was an inspiration to the foundation of his culinary beginnings. "Using fresh ingredients and keeping it simple." Not over complicating dishes is the key to customer success.
One of the most frightening days of his beginning as a chef took place the first time he stepped foot on the line after being promoted from dishwasher at age 16. Having a kitchen staff on all sides who was older and more experienced, with an Executive Chef standing over him watching his every move.
Experiencing positive reviews coming from those who he had just cooked for is the reasoning to keep focused and motivated as a chef. “To please a guest is the ultimate goal we strive towards.”
One of his favorite things to cook at home is braised short ribs, Yukon gold mashed potatoes, roasted root vegetables, and reduced merlot braising jus. Nothing is better to warm up with on a cold winter day. (Yep! He is from Minnesota).
If you are ever in Orange County and have not been to Alcatraz yet, be sure to stop in for a pint of beer and be sure to say hello to Chef Miller. He will likely be here as he works 6 days a week.
Check out the hops that are growing in the picture! They are taking over!
Don't ever let this guy leave, his food is astounding!
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