The Georgia native will develop new menu items and research trends.
Ray’s Restaurants hires Jeremy Miller as newest corporate research and development chef. Miller’s passion for creating unique and refined cuisine made him the top pick for the job.
“We pride ourselves in keeping our menus fresh and innovative. This vision works really well with what Jeremy strives to do in the kitchen,” says Ray’s Restaurants founder Ray Schoenbaum. “It’s a great match.”
Miller first discovered his love for the restaurant industry while working as a busboy and dishwasher at a Cajun restaurant in Augusta. He attended culinary school at the Art Institute of Atlanta. During his final quarter, Miller studied abroad in Italy, including Rome, Florence, Assisi, San Gimignano and Sienna.
After graduating from culinary school in 2001, Miller worked in Atlanta for a year before accepting a job at Jean Georges in the Trump International Hotel in Manhattan. He lived in New York City for three years before moving to Napa Valley to work at French Laundry for a year, then spent a few months in Thailand, Cambodia, Laos and Vietnam eating local cuisine and doing short a stint at the Mandarin Oriental in Bangkok. Once Miller returned to the U.S., he cooked at Winterlake Lodge, outside of Skwentna, Alaska for a summer.
Miller got married and moved to San Francisco in 2009 where he worked as the sous chef at RN74. He moved back to Atlanta a year later and worked as the executive chef at Bluepointe. In 2012, he took on the role of executive chef with the team that opened STK. He worked there for two years, and then went on to become the executive chef at American Food and Beverage in Fort Worth, Texas, and Atlanta.
In his new role at Ray’s Restaurants, Miller will refine and improve menu items, recipes and processes. He will develop new ideas and culinary procedures while supporting new product and food trend research and testing product roll outs.
Photo: Mei-Chun Jau
