Celebrity chef Mark Miller is a cookbook author, restaurateur, and international food consultant and has been called “the founder of modern Southwestern cuisine.” Miller was born and raised in the Boston area and later moved to Northern California for his formal academic studies in Anthropology at the University of California Berkeley.
His early cooking career started at the famous Chez Panisse restaurant with Alice Waters in 1977. In 1979 he opened his first of 13 restaurants, Fourth Street Grill in Berkeley, California. Here he developed his signature culinary style of modern interpretations of classic ethnic recipes, especially the vibrant flavors of Southwestern Cuisine. In 1981, he opened Santa Fe Bar and Grill, in Berkeley, California, which specialized in the foods of the Southwest and Latin America. Miller left the Bay Area and moved to Santa Fe New Mexico to open the famous Coyote Cafe there in 1987, and later went on to open the successful Red Sage restaurant in Washington, D.C, in 1991. He has also created and operated restaurants in Las Vegas, Nevada, San Francisco, Tokyo, Japan and Sydney, Australia. The Wildfire restaurant in Sydney, one of three restaurants that he owned in Sydney, facing the iconic opera house, was one of the top ten grossing restaurants in sales in of all of Australia
He has written 11 cookbooks and authored 6 food posters with combined sales of over one million copies. He also created a line of award winning Southwest Salsas called Coyote Cocina. He is a chef, speaker, author, academic and continues to be an active international flavor consultant for large multi unit food chains and food companies specializing in Latin and Asian flavors.
He also has been recognized with many accolades and awards in the culinary community including being named one of America’s most influential chefs by Life Magazine for the decade of the 80’s. Following is a list of his main published titles.