Raised in Woodbridge, Connecticut, Scott Miller’s earliest memories are of wanting to be a chef and standing on a chair to cook with his grandmother.
Scott Miller graduated from the Connecticut Culinary Institute at nineteen and made stops at Consiglio’s in New Haven, The Bistro on the Green in Guilford, Cibo in Branford as Chef de Cuisine, and as Banquet Chef at The Patterson Club in Fairfield.
[one-half-first]He worked for 10 years in Colorado at highly recognized properties such as McCormick’s Fish House & Bar and The Millennium Resort in Boulder, where he served as Executive Chef. As Executive Chef at Max’s Oyster Bar, he is responsible for overseeing the development and execution of the restaurant’s menu concept and culinary staff.
Scott Miller has appeared in Bon Appetit, Travel and Leisure, Ski, Connecticut, Hartford, Connecticut Homes & Gardens and Gourmet Magazines. He has been active with programs such as Share our Strength, Chef’s Move to School, and Slow Foods.
Chef Miller started Max’s Chef to Farm Program in 2009. Chef to Farm dinner series is an opportunity for our guests to enjoy the freshest foods and produce in the sublime beauty of Connecticut’s Farms. Each dinner is cooked from scratch and showcases that day’s best produce, sourced daily from local farmers, ranchers and fisherman.
Why Chef Miller chooses to use The Farmer’s Cow Products
“As a general statement, I buy “local”. The families that run The Farmer’s Cow are some of Connecticut’s finest. They care about their customer and never sacrifice quality. Plus, they truly provide a “fresh” product; the milk, cream and eggs that I serve in my restaurant come directly from Connecticut farms to me.”
Max’s Oyster Bar
Scott Miller, Executive Chef
West Hartford, CT[/one-half]