Jeffrey A. Miller

Founder and CEO

He/Him

My most memorable meal, and the meal that really motivated me to become a chef, was a dinner I had with my then college girlfriend, and now wife, attorney Laurie Magid. We were all of 19, and went to dinner at Lutece, at the time the finest restaurant in Manhattan. We started with a slice of foie gras terrine in a window of toasted brioche. Next came sea scallops and roe seared in a veal demi-glace. The entree was perfect rack of lamb with a lamb Bordelaise. We finished with strawberries and orange segments napped with a sabayon sauce broiled just to brown the surface. Very simple dishes, but each one was perfectly executed with the best ingredients. Andre Soltner became my hero and his food my permanent inspiration.