Chef Tory Miller of Estrellón - Biography

Madison, WI

September 2015

Madison, Wisconsin isn’t known as a culinary mecca, but Tory Miller has created a small gustatory oasis with his four restaurants: L’Etoile, Graze, Sujeo, and Estrellón. Miller specializes in dishes made from locally grown, sustainable, organic ingredients, executed in part through a rigorous “put-by” system, in which he preserves summer produce for use year round.

Before Miller was a devotee to sustainability, he was a graduate of the New York City’s French Culinary Institute (now the Internatinal Culinary Center), looking for training and experience in professional kitchens. He 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. Seven years later he earned L’Etoile’s second James Beard Award for “Best Chef, Midwest.”

Miller is an active member of Slow Food USA and Chefs Collaborative. He is a regular Terra Madre attendee, and has participated in Citymeals-on-Wheels and Autism Speaks benefits in New York. Miller works closely with Wisconsin Homegrown Lunch, advocating fresh, local foods in the school system, and he spent time working with middle school students, teaching them to identify and cook with local ingredients and helping plant and tend a garden.