There is no doubt that the girl who went to the prom with Michael Miller has never forgotten it. It wasn’t the tuxedo he wore or the flowers he gave her; rather, it was the steak “Diane” he cooked for her with the help of a friend who acted as waiter. It’s not surprising that Miller went on to become a chef, although he still plays the saxophone professionally. Miller has owned several acclaimed restaurants, the last being Trevese in Los Gatos, but you can currently sample his cuisine at the Silicon Valley Capital Club, where his favorite thing to cook and eat is the ever-changing tasting menu.
Some other favorites include the “mer rouge,” a combination of scallops, halibut and shellfish in a tomato lobster broth, and the pepper-crusted pork chop. Miller derives immense satisfaction walking through the dining room and seeing patrons enjoying a dish that he and his staff saw through all of its stages from concept to final execution. He prides himself on his ability to balance flavors whether it is a set of ingredients commonly used together or combinations that are rare and unusual.
At home, Miller loves cooking and eating with his family, salmon being a particular favorite with his 5-year-old son, who has obviously inherited a chef’s palate. When asked about a memorable meal, he replies, “My wife makes the best pancakes in the world.”
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