Doug Miller is an assistant professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY. He teaches Brewed: Culture, History and Production, Spirits and Principles of Mixology and Beverage Management. The semester long classes are electives in the CIA's bachelor’s program.
A 1989 CIA graduate, Mr. Miller is a Certified Hospitality Educator (CHE) and a Certified Specialist of Spirits (CSS) and holds a Master’s degree from the University of Nevada, Las Vegas. Before returning to his alma mater as a faculty member in 2007, he held various restaurant and dining room management positions with Four Seasons Hotels and Resorts including Assistant Food and Beverage Director in Santa Barbara California. He also worked in Hawaii, San Diego, San Francisco, Las Vegas, and New York City. With the company, he was instrumental in creating the beverage programs.
Doug Miller has had spoken at Tales of the Cocktail, Manhattan Cocktail Classic, International Restaurant & Foodservice Show, and National Conference of Popular Culture. 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. Doug Miller is content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.