Douglass Miller holds a wealth of experience in the five–star hotel and fine dining industry, including ten years with the renowned luxury hotel company Four Seasons Hotels, and is now imparting his knowledge to a new generation of culinary professionals at the CIA.
A graduate of the Culinary Institute of America in Hyde Park himself, Miller began his career in the restaurant business, and received a well–rounded education through serving in different capacities as head baker, sous chef, restaurant manager, and assistant bar manager.
His move to Bar Manager at the AAA Five Diamond Award–winning Four Seasons Hotel in New York marked the beginning of a decade with the luxury franchise. While holding the role of Assistant Food and Beverage Director at the Four Seasons Resort at The Biltmore Santa Barbara, Douglass Miller contributed to the resort’s success in being bestowed with the AAA Five Diamond Award.
After working through the Food and Beverage programs at the Four Seasons properties in Las Vegas, San Francisco, Aviara in San Diego, and at the Biltmore in Santa Barbara, Miller made the change to hospitality and service education. Douglass Miller also holds membership at the United States Bartenders’ Guild as a Certified Spirits Professional.