Chris Miller
When you are raised in a Creole household in New Orleans, gastronomy is an essential part of your daily life. Attending college in New Orleans will ensure that libations are as well. Chris began his restaurant career while working his way through Tulane University’s Freeman School of Business. Finance degree in hand, he embarked on two years of equity research at an investment bank. The idea of a third year, however, led to migraines. A weekend vacation to Seattle changed everything. While visiting wineries in Washington, for the first time in his life he knew exactly what he wanted to do for a living.
If he was going to start a new life and career, he wanted to train with the best. In Seattle, that meant Canlis Restaurant. Even better, the instructor for the sommelier course he signed up for was also the Canlis wine director: Shayn Bjornholm, MS. There was only one little snag in the perfect plan – Canlis would not hire him. With years as a floor captain in some of New Orleans’ best restaurants and a career in investment banking on his résumé, the general manger was hesitant to hire him for the only position he had available. Three months, four applications and two interviews later, however, Chris was rewarded with the title of ‘busboy’. Apparently, this was going to take a little longer than expected.
Four years and several promotions later, Chris left his position as Cellar Master at Canlis. Year-round sunshine and the chance to run a dynamic wine program lured Chris to Spago, Beverly Hills. After passing his Advanced Sommelier exam and winning the title of “Best Young Sommelier in America” in 2007, Chris was named one of Wine & Spirits Magazine’s “Best New Sommeliers in America – 2008.” In October 2008, he became the second American to win the title of “Best Young Sommelier” at the International Chaîne des Rotisseurs Competition in Vienna. Three weeks later, Chris passed two portions of his Master Sommelier in London. He was also named StarChefs’ Rising Star Sommelier for Los Angeles in 2010.
Always one to keep busy, he’s currently studying for the final portion of his Master Sommelier exam and releases his first two wines in 2010.
