About 
Chef Marianne Miller
phone: (612) 281-1846
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Watch me on KSTP Ch. 5
Biography
Chef Miller, is a Twin Cities culinary trendsetter. Miller was trained and certified at Le Cordon Bleu in Paris, where she also earned a prestigious Marriage of Food and Wine degree, The Art of Entertaining, Chef’s Grand Diplome at the Leiths School of Food and Wine in London.
Following her training, she spent a decade as a private chef for government officials, celebrities and other notable figures throughout France and England. Opportunity brought her to the Twin Cities in 1999 where she went on to hold executive chef positions at The Marsh, Saks Fifth Avenue, Red, and Bobino as well as sommelier positions at Aquavit and Nicollet Island Inn.
Miller has received high praise from Minneapolis St. Paul Magazine, The Star Tribune, Minnesota Monthly and many other well known publications. She was awarded the number one dish of 2004 by the City Pages, 3 1/2 stars from the Star Tribune and many more culinary accolades.
Miller describes her style as audacious, yet feminine. “I’m not afraid to take risks. My preparations are often bold, but with a light-handed approach that brings out the natural flavors in each dish. I favor sublime ingredients such as champagne, saffron, and vanilla to accomplish this effect,” Miller explains.
Chef Marianne Miller has decided to take her passion from behind “the line” and share her culinary expertise.
Personal
A note from Marianne
My husband Jeff and I live a few minutes from Grande Cru Events in nearby Orono on Lake Minnetonka with or two dogs Vedder (Old English Sheep Dog) and Mr. Chips (Brussel Griffon).
Although I deeply miss the creative chaos and passion of working in a restaurant, I needed a lifestyle change. In 1984, I started my career in the food industry as a dishwasher and worked my way through culinary school in Europe and up to Executive Chef in independent fine dining restaurants.
As with many, cooking saved my life...but not without a toll. At the age of 35, I felt that I had to make a decision between "the line" and a future with a family.
For me and my approach, the life of a cook is not conducive to a healthy existence. This aspect of my chosen career path never bothered me before, in fact I welcomed it. However, that all changed when I met Jeff and we decided to have a family together.
So, so long for now to the calculated craziness of the nightly restaurant "service" and hello table for 2 plus a highchair.
Cheers,
Marianne
ps: I'm a total food geek, please feel free call or email me at anytime if you have ideas for future classes, questions or cooking questions or suggestions.