Chef Brad Miller is currently the Chef and Co-Owner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. Brad is a much sought-after television personality, appearing on such channels as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, Tasted Channel and Hallmark Channel. Brad currently stars in Food Truck Nation on Cooking Channel, airing now.
What we covered in this episode with chef Brad Miller
Chef Brad Miller grew up in his Dad’s butcher shop outside of Chicago.He discovered that he liked cooking in a class at school.Chef Brad Miller went to culinary school in Arizona and cooked in various resorts. He then moved to L.A and staged at a few places.He is the executive Chef and partner at the Inn of the Seven Ray in Topenga, CA, next to Malibu.The restaurant was voted the most romantic restaurant in LA and the 7th in the country.The cuisine style is contemporary American leveraging both luxury ingredients and ingredients from local farms.Chef Brad Miller says that his creative process is the same than with every chef. It starts with the produce.Already having cooked from food memories, now his creative process starts at the market, from tasting on site.Amazing to me these food truck. The level of cooking is amazing.Chef Brad Miller shares his experience of being on the Season 3 of Hell’s Kitchen with Chef Gordon Ramsey.He is the host and producer on the Cooking Channel of Food Truck Nation.They picked these food trucks for the show from around the country because they are the best of the best.For him the top 6 cities for Food Trucks in the country are Portland, Austin, L.A., Charlotte, Denver, MinneapolisThe mission of the show is to demonstrate that people are really good cooks and they're doing it off a food truck.Chef Brad Miller expresses his opinion about people writing reviews on social media platforms.He got inspired by culture and why they eat that food. And figure out different techniques and method I can apply and use to keep it different and fun.Science play a huge part in his cooking and when he is with someone filming.Truffles and persimmons are his latest obsession.Fake hustle is Chef Brad Miller top Pet Peeves in the kitchen.Link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Brad_Miller
Links to other episodes in Los Angeles area
Chef Alison Trent - Ysabel
Links to other podcast episodes with chefs who competed in food TV shows
Conversation with Chef Brad Miller in episode #40 – Amazing Food Trucks!Episode #64 with Chef Silvia Barban – Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 – Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore – Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 – Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy – A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 – The Marco Polo of American Cuisine
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Yellowfin Tuna Crudo by chef Brad Miller
Crispy Brussels Sprouts
Chef Brad Miller and @flavorsunknown
Inn of the Seventh Ray in Topanga Canyon
Submitted questions from podcast listeners
What are the top three elements that make a food truck successful?Having a cool food truck wrapped in fancy colorsFocusing on one type of food and becoming great at it.
What we covered in this episode with chef Brad Miller
Chef Brad Miller grew up in his Dad’s butcher shop outside of Chicago.He discovered that he liked cooking in a class at school.Chef Brad Miller went to culinary school in Arizona and cooked in various resorts. He then moved to L.A and staged at a few places.He is the executive Chef and partner at the Inn of the Seven Ray in Topenga, CA, next to Malibu.The restaurant was voted the most romantic restaurant in LA and the 7th in the country.The cuisine style is contemporary American leveraging both luxury ingredients and ingredients from local farms.Chef Brad Miller says that his creative process is the same than with every chef. It starts with the produce.Already having cooked from food memories, now his creative process starts at the market, from tasting on site.Amazing to me these food truck. The level of cooking is amazing.Chef Brad Miller shares his experience of being on the Season 3 of Hell’s Kitchen with Chef Gordon Ramsey.He is the host and producer on the Cooking Channel of Food Truck Nation.They picked these food trucks for the show from around the country because they are the best of the best.For him the top 6 cities for Food Trucks in the country are Portland, Austin, L.A., Charlotte, Denver, MinneapolisThe mission of the show is to demonstrate that people are really good cooks and they're doing it off a food truck.Chef Brad Miller expresses his opinion about people writing reviews on social media platforms.He got inspired by culture and why they eat that food. And figure out different techniques and method I can apply and use to keep it different and fun.Science play a huge part in his cooking and when he is with someone filming.Truffles and persimmons are his latest obsession.Fake hustle is Chef Brad Miller top Pet Peeves in the kitchen.Link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Brad_Miller
Links to other episodes in Los Angeles area
Chef Alison Trent - Ysabel
Links to other podcast episodes with chefs who competed in food TV shows
Conversation with Chef Brad Miller in episode #40 – Amazing Food Trucks!Episode #64 with Chef Silvia Barban – Her Lifelong Italian Culinary InfluencesConversation with Chef Elizabeth Falkner in episode #63 – Elizabeth Falkner Continues to Challenge the Status QuoEpisode #56 with Chef Lamar Moore – Striving for GreatnessConversation with Chef Tim Hollingsworth in episode #51 – Celebrating Luxury and Mundane FoodEpisode #52 with Chef Brian Duffy – A Gigantic Appetite for Casual RestaurantsConversation with Chef Edward Lee in episode #21 – The Marco Polo of American Cuisine
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}
#gallery-3 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-3 img {
border: 2px solid #cfcfcf;
}
#gallery-3 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Yellowfin Tuna Crudo by chef Brad Miller
Crispy Brussels Sprouts
Chef Brad Miller and @flavorsunknown
Inn of the Seventh Ray in Topanga Canyon
Submitted questions from podcast listeners
What are the top three elements that make a food truck successful?Having a cool food truck wrapped in fancy colorsFocusing on one type of food and becoming great at it.
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