Executive Chef, Fremont Provisions
Taylor Miller can hardly remember a time in his life when he didn’t have a passion for food. In fact, he practically grew up in the cooking industry. At an early age, the aspiring chef served in kitchens within the world-class ski resorts of Colorado. It wasn’t long before he decided to devote his life to cooking.
His culinary journey led him to Florida, where he spent his high school years enrolled in college-level courses at the Southeastern Culinary Institute in St. Augustine. He later graduated from Le Cordon Bleu in Dover, New Hampshire, after which he set down roots near the costal food mecca of Portsmouth and began working in a small boutique restaurant.
It was here that Taylor’s eyes were opened to the wonders of authentic scratch cookery. In the process of learning new culinary skills, he fell in love with the idea of buying ingredients directly from local farmers and fishermen. Taylor enjoys the process of developing a menu using as much locally sourced ingredients as possible.
Now back in Colorado, Taylor hopes to continue sourcing local ingredients and crafting seasonal menus to create memorable dining experiences at Fremont Provisions. While his culinary style has evolved since his days in Portsmouth, his passion for cooking from the heart remains the same as ever.