The Culinary Institute of America

profile_miller

Spotlight On: Douglass D. Miller '89Hospitality and Service Management

Associate Professor—Hospitality and Service Management
CSS, CHE
Email: d_miller@culinary.edu

Education:
BPS, State University of New York, Empire State College, Saratoga Springs, NY. AOS, CIA.

Professional Background:
Assistant Director of Food and Beverage, Four Seasons Hotels and Resorts, Santa Barbara, CA. PM Manager, California Bistro, Four Seasons Hotels and Resorts, Aviara, CA. Opening Room Service Manager, Four Seasons Hotels and Resorts, San Francisco, CA. Room Service Manager, Executive Steward, Assistant Restaurant Manager, Assistant Lobby Lounge Manager, Four Seasons Hotels and Resorts, Las Vegas, NV. Assistant Bar Manager, Four Seasons Hotels and Resorts, NYC. Opening Manager, Closing Manager, Coco Pazzo Restaurant, Washington, DC. Assistant PM Restaurant Manager, Bristol Grill; Banquet Manager; Wyndham Bristol Hotel, Washington, DC.

Awards: Second place, United States Bartender's Guild—New York Chapter and Four Roses Bourbon Drink Challenge, 2013.

Member:
United States Bartenders' Guild, Certified Spirits Professional.

The Culinary Institute of America

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