Chris Miller

Chris Miller has worked in the culinary industry since 1997. Chris began their career as a Catering Server for StanRoy Catering, followed by a Line Cook/Garde Mange position at Green Gates Restaurant. From 2002 to 2007, they worked as a Line Cook at Radisson, followed by a Kitchen Manager role at Melrose Place North from 2007 to 2009. In 2009, they became the Baker/Bakery Manager at Koko Patisserie, and then moved on to Executive Sous Chef at Marriott International from 2011 to 2016. Currently, Miller is the Culinary Director/Executive Chef of Harbour Landing Village, an Abex award-winning Winnipeg care home, and the award-winning restaurant Roots Kitchen and Bar. Chris focuses on locally sourced menu ingredients with the best quality possible.

Chris Miller began their educational journey in 2000, when they attended Red River College Polytechnic and earned a degree in Culinary Arts. Chris'sfield of study included culinary arts, business, computers, and baking. In 2006, they completed a Journey person Red Seal Certification.