Meet the prominent chefs, restaurateurs, culinary experts, and authors behind our posters, prints, and cards.
Mark Miller
Mark Miller was born in Boston, Massachusetts in 1948, and moved to Northern California in 1967 to study at UC Berkeley. His early cooking career started at Chez Panisse, cooking under Alice Waters, and with Richard Olmey during trips to France. He then went on to cook at the Santa Fe Grill in Berkeley, prior to Great Chef Jeremiah Tower’s arrival. In 1979, he started Fourth Street Grill in Berkeley. This led to his being credited as the “founder of Modern Southwestern Cuisine.”In 1983, Great Chefs Television was producing a thirteen-part series called Great Chefs of San Francisco for PBS, while Chef Miller was still at Berkeley’s Fourth Street Grill. This association spanned ten years, four restaurants, and 15 original dishes. He sold Fourth Street Grill in 1985, but prior to his opening his Coyote Café in Santa Fe, New Mexico, Great Chefs caught up with Chef Miller again at Great Chef Wolfgang Puck’s SPAGO in Los Angeles, where in 1986 they were producing Great Chefs of the West for PBS.
In 1987, Chef Miller opened Coyote Café in Santa Fe, and prepared two dishes for the Great Chefs Magazine, Loin of Lamb in Pueblo Flatbread with Chile Arbol Jus and Wild Mushroom Tamales.
In 1991, Chef Miller opened “Red Sage” restaurant in Washington DC, so Great Chefs Television, who were producing Great Chefs of the East at the time, showed up to tape Chef Mark Miller again, preparing a Seared Spicy Tuna with Mole Amarillo.
In 2002, Chef Mark opened another restaurant, “Wildfire” in Sydney, Australia, and in 2008, he closed Coyote Café and retired. Today he is still consulting and working with “Boneheads in Atlanta” on a fast, casual-concept restaurant chain, when he is not traveling overseas.