February 20-24, 2019 Miami Beach
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Stanley Miller

Executive Chef Stanley Miller
The Ritz-Carlton Key Biscayne, Miami

Executive Chef of The Ritz-Carlton Key Biscayne, Miami Stanley E. Miller was born and raised in a rural community in the northwestern area of Ohio. He started his journey as a culinarian at only 13 years of age with an apprenticeship at his family’s butcher shop, an experience that led him to further prioritize his studies in high school through the home economics program. His early work won him numerous grand prizes and best of show awards at both local fairs and state competitions.... READ MORE

Executive Chef Stanley Miller
The Ritz-Carlton Key Biscayne, Miami

Executive Chef of The Ritz-Carlton Key Biscayne, Miami Stanley E. Miller was born and raised in a rural community in the northwestern area of Ohio. He started his journey as a culinarian at only 13 years of age with an apprenticeship at his family’s butcher shop, an experience that led him to further prioritize his studies in high school through the home economics program. His early work won him numerous grand prizes and best of show awards at both local fairs and state competitions. Realizing his work in the kitchen brought him both success and joy, he decided to pursue a career in culinary arts at Johnson & Wales University in Charleston, South Carolina.

Through connections at the university, Miller landed his initial job at Criolla’s in Santa Rosa Beach, Florida, and was mentored by award-winning chefs Johnny Earles and Philippe Robles. After Criolla’s, he moved to Atlanta and began working for regionally acclaimed Chef Shaun Doty. Under his tutelage, Miller branched out and gained knowledge as both line cook and pastry chef. His natural ability and success in pastry quickly led to an offer as pastry chef for Anne Quatrano and Clifford Harrison of Bacchanalia and Star Provisions, also in the Atlanta area, and during his tenure they received “Best Chefs – Southeast” from The James Beard House.

His success in Atlanta led him to a position with Hyatt Hotels & Resorts in Miami Beach, Florida. Recruited to be an integral member of the opening team, Miller served as Pastry Chef at Vix, alongside Chef James Wierzelewski. While there, Miller grew into the Sous Chef position and participated in the Masters of Food and Wine and the Miami Beach Food and Wine Festival. From Miami, Miller continued his path of travel to New York City, where he held the position of Sous Chef at the New York Marriott Marquis and continually trained, refined, and honed his management style.

Seeking more growth and knowledge, Miller relocated to The Ritz-Carlton Orlando, Grande Lakes, as Senior Banquet Chef. Recognized for his hardwork and abilities, he was promoted to Executive Sous Chef and was sought out to take on the task of Executive Chef at The Ritz-Carlton, Lake Tahoe. Now, as Executive Chef of The Ritz-Carlton Key Biscayne, Miami, Miller remains dedicated to pursuing quality, detail, and perfection that are at the core of his belief system.

Images and interviews on request.

Media Contacts:
Marel Holler Hinners | Larry Carrino
Brustman Carrino Public Relations
bcpr@brustmancarrinopr.com
(305) 573-0658

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