Douglass Miller

Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country including Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, CA, Philadelphia, and Washington DC. Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. He is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the SC Johnson College of Business, School of Hotel Administration (SHA). Before Cornell University, he was a professor of hospitality and service management at the CIA. Mr. Miller is a Certified Specialist of Spirits (CSS); Society of Wine Educators, Certified Beer Server; Cicerone, and has taken the Introductory Sommelier Course; The Court of Master Sommeliers. Also, he has spoken at several conferences including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change.
He has also been interviewed by the Associated Press, The New York Post, The Wall Street Journal, Nation’s Restaurant News, and has had cocktails published in Liquor.com, USA Today Magazine, and AOL. Douglass Miller was a content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.

Selected Publications

• "A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners", Ed. Douglass Miller. (2014)

Awards and Honors

• Second Place in U.S. National Cocktail Competition (2013) Drambuie, U.S. National Cocktail Competition, New Orleans
• Winner of Saveur Test Kitchen Cocktail Competition (2014) Pallini Limoncello, Saveur Test Kitchen Cocktail Competition, New York
• 2014 Faculty Member of the Year (2015) The Culinary Institute of America, Hyde Park, NY

Academic Degrees

• MA University of Nevada, Las Vegas, 2014
• BS State University of New York, Empire State College, 2010
• AOS The Culinary Institute of America, 1989

In the news

• January 19, 2016 Class Project Produces Local Brews
• July 20, 2016 Using Spent Grain in Your Brewpub''s Kitchen
• April 19, 2017 New York Craft Beer App A Great Guide to Breweries