Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country, including Las Vegas; San Francisco; New York City; Hawaii; Santa Barbara; Philadelphia; and Washington, D.C.; for organizations such as Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. Mr. Miller is a graduate of the Culinary Institute of America (CIA); SUNY Empire State College; and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the Nolan School of Hotel Administration, SC Johnson College of Business. Before Cornell University, Mr. Miller was a Professor of Hospitality and Service Management at the CIA.
Mr. Miller is a Certified Specialist of Spirits (CSS), Society of Wine Educators; and Certified Beer Server, Cicerone; and he has taken the Introductory Sommelier Course, Court of Master Sommeliers. He has spoken at several conferences, including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change. Mr. Miller has also been interviewed by the Associated Press, New York Post, Wall Street Journal, and Nation’s Restaurant News, and he has had cocktails published in Liquor.com, USA Today Magazine, and AOL. He was a content provider and consultant on the CIA’s book, “Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.”