Executive Chef, Todd Mark Miller
Todd Mark Miller brings more than 20 years of prolific industry experience to the position of Executive Chef. Chef Miller employs a simple yet creative approach to the craft of cooking that meshes perfectly with a seasonal inspired concept.
A Utah native, Chef Miller discovered his passion for the culinary world while working at the Deer Valley Ski Resort in college. In 1997, Chef Miller packed his knives and headed to Las Vegas to expand his knowledge of the restaurant industry as Executive Sous Chef of the newly opened Prime at the Bellagio Hotel under famed restaurateur Jean Georges Vongerichten. Chef Miller went on to join the talented team at Four Seasons Mandalay Bay, where soon after, the hotel group tapped him for executive posts at international Four Seasons properties in the Maldives and Singapore.
After spending time leading those restaurants to success in Asia, Chef Miller returned home to Utah to take on the position of Executive Chef at Salt Lake City’s Fresco and Café Trio. Under his direction, both restaurants received high accolades, including being awarded Utah’s number one restaurant from Zagat.
Following the success in his hometown, Chef Miller was ready for a challenge and headed to the East Coast, working with Starr Restaurant Organization to spearhead the restaurant group’s first steak house concept as Executive Chef of Barclay Prime. In 2006, Chef Miller joined The One Group as corporate chef where for four years he was responsible for all culinary operations for STK, The Collective, Gansevoort Hotel, as well as the group’s other ventures. Chef Miller’s next move was back to Las Vegas in 2011, developing menus and opening a brand new boutique steak house concept from actress Eva Longoria called She.
Chef Miller began working with Cornerstone Restaurant Group in February 2013, when he joined the team at Michael Jordan’s Steak House in Mohegan Sun Casino as Executive Chef. In 2014, he took on the role of Executive Chef at ZYLO Hoboken, another concept from Cornerstone Restaurant Group, where he focused on menu creation, seasonal specials and operations for the restaurant.
When he’s not in the kitchen, Miller enjoys collecting antiques, checking out the latest art exhibits and being outdoors. Most of all, he loves spending time with his wife and little girl.