Rising Star Chef Clayton Miller of Trummer's on Main - Biography
Born and raised in Pittsburgh, Miller graduated from Widener University with a degree in hotel and restaurant management, and also earned a degree from Pennsylvania Institute of Culinary Arts. In the ‘90s Miller worked as chef de commis at The Ritz-Carlton in downtown Atlanta. Chef Guenther Seeger of the nearby Ritz-Carlton Buckhead asked Miller to join him as entremetier. The then-chef Joël Antunes sent Miller to work under Daniel Boulud at Daniel and Floyd Cardoz at Tabla. When Miller came back to Atunes, he had had a taste of the New York food scene.
It wasn’t long before the West Coast and the famed The French Laundry beckoned. He worked the garde manger, meat, and chef de partie stations, getting the kind of meticulous, intimate connection with product that Chef Thomas Keller is known for. From one iconic chef to another; only a year and a half later, Miller was asked by Chef Norman Van Aken to open the first expansion of his popular Norman’s at The Ritz-Carlton Orlando, Grande Lakes as executive chef and pastry chef.
The sleepy town of Clifton, Virginia is quite a change from Orlando, but Miller is thriving at Trummer’s on Main, and waxes lyrical about the wealth of Shenandoah Valley produce. His newfound enthusiasm shows: Miller was named one of Food & Wine magazine’s Best News Chefs of 2010.