Around The Kitchen In 3 Questions: Todd Mark Miller
The Daily Meal caught up with chef Todd Mark Miller to learn about how his travels have influenced his work. Miller is the executive chef at Michael Jordan's Steak House at Mohegan Sun in Uncasville, C.T. Miller began his restaurant career in Las Vegas as executive sous chef at Jean-Georges Vongerichten's Prime at the Bellagio Hotel. He has spent time abroad while cooking in luxury hotel kitchens in both Singapore and the Maldives. At Michael Jordan's Steak House, he's known for serving top quality steaks and chops alongside an award-winning wine menu.
The Daily Meal: What has been your most inspirational food experience while traveling?
Todd Mark Miller: When I lived in the Maldives and Singapore, I was able to see and be involved within the cultures and food first hand. This is where I found my true love for all cuisines.
TDM: What's your favorite kitchen souvenir from your travels?
TMM: I am a huge collector of antiquities that are used in day-to-day lives and when I lived in the Maldives, I was able to bring back with me two malafais, which in lesser terms are food boxes, or archaic storage containers carved out of coconut trees. These will be with me forever and since then I have not seen anything that comes close to resembling them.
TDM: If you could eat your way through one country, which one would it be and why?
TMM: Since I'm a Libra, I cannot just give one answer so here's two: the first place would have to be in India starting from Goa hitting all the roadside food carts and working my way north till I have made it through all the ethnic flavors. The second country would most likely have to be Spain, where the variety is enormous and vast, from the seafood to produce and meats.