Chef Andrew Miller grew up in Naperville, IL. He started working in local restaurants at the age of 14. This sparked his interest in cooking so he pursued a job at Vie Restaurant under Chef Paul Virant. With passion for learning and drive to succeed Miller worked for no salary just for the opportunity to learn and get his foot in the door. After 6 months he started earning a salary and he continued to work with Chef Virant for 2 years. In this time Vie was invited to prepare dinner at the James Beard House where Miller was able to assist. This is when he decided to graduate high school early to attend The Culinary Institute of America in Hyde Park, NY. Chef Miller graduated near the top of his class at the CIA.

While at the CIA, Chef Miller did his apprenticeship at Restaurant Stella in New Orleans under Chef Scott Boswell. Upon graduation he helped open Terzo Piano Restaurant at the Art Institute of Chicago under Chef Tony Mantuano. This led him to enroll in the accounting program at Northern Illinois University so he could get a better sense about the business aspect of restaurants. In this time he did a lengthy internship with Lettuce Entertain you Enterprises and was the Chef at Kishwaukee Country Club for 1 year. Andrew again graduated at the top of his class and completed the program a year early.

Chef Miller is a huge proponent for sourcing food locally and a self proclaimed craft beer enthusiast. SURG is happy to announce Chef Andrew Miller as the Executive Sous Chef of 8-twelve MVP Bar and Grill.