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Cincinnati, OH

BIO

Vanessa Miller is a chef and operations strategist with more than fifteen years of experience in the food and beverage industry. Miller’s unique perspective on restaurants and hospitality combines front-of-house and back-of-house management experience with an analytical approach to operations, fueled by Economics and Political Science training from Tufts University, where she also played basketball. Starting in restaurants at the age of 16, Miller quickly climbed the ranks and, with no formal culinary training, transitioned to the kitchen where she discovered her passion for food and honed her culinary talent. In 2013, at the age of 24, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo. Guided by a ‘team-sport-inspired’ leadership philosophy, Miller has executed creative and sophisticated menus, led diverse teams, and managed operations in a variety of hospitality operations throughout the Northeast and New York City.

Experiences