Sunday, September 14 1:00PM—2:10PMChef/Producer Panel Business Seminar
BiographyExecutive chef and co-proprietor of L’Etoile Restaurant and Café Soleil in Madison, Wisconsin, Tory Miller specializes in dishes made from locally grown, sustainable, organic ingredients – executed in part through a rigorous put-away system, in which he preserves summer produce for use year-round. Miller is steadfast in his devotion to local produce and his Wisconsin farmers – he is a Wisconsin Cheese Ambassador for the Wisconsin Milk Marketing Board, and can be found year-round at the Dane County Farmers Market with the L’Etoile wagon, foraging for ingredients. Café Soleil is Madison, Wisconsin’s only green café – this means that it uses locally grown, organic, and sustainable ingredients from our Wisconsin farmers, and also institutes composting and recycling programs, energy reduction programs, and uses only disposable products that are made of either biodegradable/compostable materials or of 100% recycled content. Both L’Etoile and Café Soleil give all of their grease waste to farmers for their bio-diesel vehicles.
A graduate of the French Culinary Institute, Miller worked in several of New York’s best restaurants, including Eleven Madison Park and Judson Grill, before arriving at L’Etoile to work as Odessa Piper’s chef de cuisine. In 2005, Miller purchased the restaurant with his sister and business partner, Traci Miller.
Miller is also an active member of Slow Food USA and Chefs Collaborative. He has attended Terra Madre two years in a row, and has participated in Citymeals-on-Wheels and Autism Speaks chef benefits in New York City, and was a guest chef at the 2008 James Beard Awards reception. Miller works closely with Wisconsin Homegrown Lunch, advocating for fresh, local foods in the school system, and has spent two years working with a 7th grade class at a local middle school, teaching them to identify and cook with local ingredients, and helping plant and tend a garden.