Jonathan Miller has a diverse professional background encompassing experience in both culinary arts and industrial operations. From April 2007 to May 2010, Jonathan served as a Sous Chef at Hilton Worldwide, following a formal education in culinary arts from Le Cordon Bleu College of Culinary Arts-Portland, where an Associate's degree was obtained. Jonathan transitioned to the industrial sector, working at Halliburton as a Service Operator II and Wireline Operator between October 2014 and May 2018. Subsequently, Jonathan worked at Solvay from May 2018 to September 2022, holding positions as both a Package Operator and Process Operator. Prior educational pursuits included studies in Pre-Medicine at Southeastern Louisiana University from 2002 to 2003.
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