For more information:
Emily Connolly or Morgan Dyches
Melissa Libby & Associates
404-816-3068
emilyc@melissalibbypr.com
morgan@melissalibbypr.com
Emily Connolly or Morgan Dyches
Melissa Libby & Associates
404-816-3068
emilyc@melissalibbypr.com
morgan@melissalibbypr.com
JEREMY MILLER JOINS RAY’S RESTAURANTS AS
CORPORATE RESEARCH & DEVELOPMENT CHEF
The Georgia Native Will Develop New Menu Items and Research Trends
The Georgia Native Will Develop New Menu Items and Research Trends
ATLANTA (February 24, 2016) – Staying on top of
food trends can be quite the challenge, but it’s no match for Jeremy Miller, Ray’s Restaurants newest corporate research and
development chef. Miller’s passion for
creating unique and refined cuisine made him the top pick for the job.
“We pride ourselves in keeping our menus fresh and innovative. This
vision works really well with what Jeremy strives to do in the kitchen,” says Ray's
Restaurants founder Ray Schoenbaum. “It’s a great match.”
Miller first discovered his love
for the restaurant industry while working as a busboy and dishwasher at a Cajun
restaurant in Augusta. He attended culinary school at the Art Institute of
Atlanta. During his final quarter, Miller studied abroad in Italy, including
Rome, Florence, Assisi, San Gimignano and Sienna.
After graduating from culinary school in 2001, Miller worked
in Atlanta for a year before accepting a job at Jean Georges in the Trump
International Hotel in Manhattan. He lived in New York City for three years
before moving to Napa Valley to work at French Laundry for a year, then spent a
few months in Thailand, Cambodia, Laos and Vietnam eating local cuisine and doing
short a stint at the Mandarin Oriental in Bangkok. Once Miller returned to the
U.S., he cooked at Winterlake Lodge, outside of Skwentna, Alaska for a summer.
Miller got married and moved to San Francisco in 2009 where
he worked as the sous chef at RN74. He moved back to Atlanta a year later and
worked as the executive chef at Bluepointe. In 2012, he took on the role of
executive chef with the team that opened STK. He worked there for two years,
and then went on to become the executive chef at American Food and Beverage in
Fort Worth, Texas, and Atlanta.
In his new role at Ray’s Restaurants, Miller will refine and
improve menu items, recipes and processes.
He will develop new ideas and culinary procedures while supporting new
product and food trend research and testing product roll outs.
About Ray’s Restaurants
Ray’s Restaurants include
Ray’s on the River, Ray’s in the City, Ray’s at Killer Creek and Ray's Rio
Bravo. Ray’s on the River is open for lunch, dinner and Sunday brunch and is located at 6700
Powers Ferry Road in Sandy Springs; 770-955-1187. Ray’s in the City is open for lunch and dinner and is
located at 240 Peachtree Street NW in Downtown Atlanta; 404-524-9224. Ray’s at Killer Creek is open for lunch, dinner and Sunday brunch and is
located at 1700 Mansell Road in Alpharetta; 770-649-0064. Ray's Rio Bravo is open for lunch and dinner and is
located at 6450 Powers Ferry Road in Sandy Springs; 770-612-2829. For more information, visit raysrestaurants.com.
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