Joseph Miller
Executive Chef, Owner
From a young age, Chef Joseph Miller liked to eat well and share his passion for good food and unique tastes with others. While growing up and spending time with his aunts on their farm in Ohio, Miller was exposed to family gatherings which always included lots of home cooked foods.
After graduating from the Culinary Institute of America in Hyde Park, Joe headed to Los
Angeles. Upon his arrival, he worked in several restaurants including La Toque, Patina
and L’Orangerie, but he received his first recognition as a chef at Café Katsu in Los
Angeles. In keeping with Café Katsu’s intimate, casual style, he opted to open a
neighborhood restaurant serving French-California cuisine at affordable prices. Miller,
along with members of his original staff at Café Katsu, worked diligently, and within
only a month of renovating the space on Abbot Kinney Boulevard in Venice, California, the
doors opened to Joe’s Restaurant in September 1991. Consistently rated by the Zagat
Survey as one of the top ten restaurants in Los Angeles, Joe’s Restaurant has earned
numerous positive reviews by major publications in Los Angeles and throughout the United
States.
Chef Miller, a visionary in the kitchen, says the secret of Joe’s cuisine is the result
of mixing formal French techniques with Asian and California-influenced esthetics and by
using only the best ingredients. In addition to frequenting local farmer’s markets,
Miller, searches out regional items from around the country and even around the world.
He is constantly looking for new trends and influences in cuisine that he could recreate
in his kitchen.
Miller says that his philosophy has remained the same since he opened his doors. That
is, to create innovative dishes in a warm elegant atmosphere which are reasonably priced.
Miller believes that dining at Joe’s is an experience where everything from the food to
the wine to the impeccable service are key to the entire experience. |
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