Melissa Miller

Melissa Miller

Executive Chef, SAP

Melissa was fishing for salmon and flying bush planes in Alaska when she decided to settle down on firm land and open a restaurant, the Four Seasons in Soldotna.

Eventually culinary school beckoned, to hone her skills, and she headed back to the mainland and graduated from the Culinary Institute of America in Hyde Park, New York, eventually ending up in California. Her extensive restaurant résumé includes stints at Stars, the Left Bank Restaurant Group, Stanford, and a long stint as culinary turnaround specialist/executive chef for Spectrum Restaurant Group before she joined Bon Appétit.

She was recently interviewed by the World Society for the Protection of Animals about the role that cage-free eggs play in her cooking. Read her blog post on “Being a Whisk Taker in the Kitchen” or watch video >

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