Chef Clayton Miller

Representing Hollywood, FLA

Serving House Cured Bacon with Green Tomato ChowChow & Manchester Farms Quail Egg

With nearly 20 years of experience working in top kitchens across the nation with considerable time dedicated to restaurants in Georgia, Florida, and Virginia, Chef Clayton Miller, who was named one of Food & Wine’s “Best New Chefs 2010,” brings his culinary expertise and love of the American South to the kitchen of Yardbird Southern Table and Bar. At the Miami Beach, FL, restaurant, he creates innovative spins on classic Southern fare, as well as modern dishes using regional products. He sources ingredients by working closely with local farmers and growers to supply the restaurant with responsibly raised meats, seafood, and produce. His menus showcase his Southern focus and nationally built culinary prowess. “I love the wholesome nature of Southern cooking and the focus on fresh ingredients,” says Miller. “Yardbird is known as an2innovator in Southern food and drink, making it the perfect place for me to really thinkoutside the box in terms of the cuisine.”

A Pennsylvania native—he attained a degree in hotel and restaurantmanagement from Widener University in Philadelphia and a culinary degree from thePennsylvania Institute of Culinary Arts in Pittsburgh—Miller started his career inGeorgia, cultivating a foundation in elevated Southern food at The Ritz-Carlton, Atlanta,located downtown. He later moved across town to work with Chef Guenther Seeger atThe Dining Room in The Ritz-Carlton, Buckhead, helping this restaurant achieve a fivestarMobile rating. When Seeger departed, Miller stayed onboard to work with Chef JoëlAntunes, whom he credits as his mentor. Antunes later arranged for him to hone hisskills in New York City by working with Chef Daniel Boulud at Daniel and Chef FloydCardoz at Tabla. After studying under two of the nation’s finest culinarians, he returnedto Atlanta to rejoin Antunes, continuing his mastery of French technique with one of themasters himself.

Miller’s career also took him to the West Coast to work with Chef Thomas Kellerat the acclaimed French Laundry in Yountville, CA, before returning back to the Southto work as the executive chef with Chef Norman Van Aken in opening Norman’s at TheRitz-Carlton Orlando, Grande Lakes. Following this impressive stint, he found himselfin Virginia heading up Trummer’s On Main in Clifton, where he lead and co-designedthe kitchen, as well as earned the recognition of “Rising Star Chef” from to joining Yardbird, he was executive chef of Wit & Wisdom, a tavern by MichaelMina in Baltimore. “I’ve been all over the country and worked at some of the bestrestaurants around, but working at Yardbird is the most exciting part of my career,”Miller says. “I love bringing together my knowledge, creativity, and love of the region totake this restaurant to the next level.”

When Miller is not in the kitchen at Yardbird, he likes to relax by spending timewith his expectant wife, Eileen.