Presenters

Mark Miller

Mark Miller is one of America’s foremost chefs working in the area of regional and ethnic foods.   In the last 30 years he has combined his academic background in Anthropology with his passion for bold flavors to create a number of creative  successful concepts here in America and in Japan and in Australia.  Mark started his culinary career at Chez Panisse and then opened Fourth Street Grill in 1979 in Berkeley, California.  Since then, Coyote Café in Santa Fe, Santa Fe Bar and Grill in Berkeley, Red Sage in Washington and Wildfire in Sydney and Raku in Washington DC, Loongbar in San Francisco, were all his creations, in all 13 restaurants.

He is a winner of the James Beard award for best chef in the Southwest, and Food Arts Silver Spoon and other awards recognizing his contribution to American cuisine.  He is also the author of ten cookbooks including, Coyote Café Cookbook, The Great Chile Book, Indian Market Cookbook, Red Sage and   four food posters including The Great Chile Poster. He created a line of award wining southwest food salsas: Coyote Cucina. 

 Along with his restaurants and books Mark consults with major food, hotel and restaurant companies.   Some of these are Heinz, Coca Cola, PF Chang’s, Darden, Hilton,Starwood, Nestle, Proctor & Gamble, Hormel, KFC, Kellogg’s, Cuisine Solutions, Presidents Choice, Canada, JA Zenchu, Japan and American Airlines.

 Mark is a life long passionate traveler and student of world cuisines; so far   he has eaten and cooked the foods of over 90 countries. He continues to taste, learn and teach about this fascinating culture.