Born and raised in Blooming Prairie, MN, Chef Luke Miller started out in the restaurant industry at the age of 11 working at his uncle’s restaurant. The experience he gained prepared him for his education at South Central Technical College in Mankato, MN, where he received his Associate of Applied Science (A.A.S.) degree in Culinary Arts.
Upon graduation in 2004, Chef began working for the Park Plaza Hotel (formerly the Wyndham Hotel), centrally located in Bloomington, MN. He was quickly promoted to a Kitchen Supervisor position, which had Chef overseeing the entire kitchen – from line coverage to hotel banquets. After accepting a Kitchen Manager position with the Crowne Plaza Bloomington, he was given the honor of Executive Chef after just eight months. Throughout the next five years, Chef and his culinary team contributed to the receipt of many hotel awards, including the industry-prestigious Torchbearer Award, which is awarded for unbeatable hotel guest satisfaction.
His talents caught the eye of another Torchbearer Award-Winning hotel, the Crowne Plaza Milwaukee-West, where he relocated to accept the coveted position of Executive Chef. After two exciting years in Wisconsin, he decided to accept a position with Aramark at the University of Minnesota as a Chef Manager. His extensive experience and creative energy supported the launch of the innovative concept restaurant, the Fresh Food Company (FFC). In addition to opening the brand new residential dining facility, he also orchestrated the training for the FFC and its entire staff.
Chef now resides as the Executive Chef at Sheraton St. Paul-Woodbury, breathing new life into the hotel and restaurant menus.
At the Red Rock Restaurant, Chef immediately began locally sourcing from surrounding communities. Chef incorporates locally sourced meats, herbs, vegetables, honey, cheese, flour, and a variety of seasonal specialties that are routinely offered as regular and limited time menu items. Incorporating a vast array of seasonal items is the driving factor behind innovative menu changes throughout the year. Chef’s other environmentally sustainable initiatives have included the Hotel’s participation in a compost program with the company, Sanimax, as well as cultivating a local garden that produces various herbs and spices.
About Chef Luke
Chef thinks out of the box with clients on personalized specialty menus. Chef maintains high levels of excitement conquering different things, spanning from banquets for hundreds of people to intimate dinners of 10.
Outside of the kitchen, Chef enjoys cycling, gardening, brewing beer and wine, and the fine art of mustache growing.