Meet The Chef

Chef Dave

Internationally renown Executive Chef David Miller oversees all food and beverage operations for SSA at the Cincinnati Zoo, currently serving as Executive Chef at this location.

Classically trained at The Culinary Institute of America, and The International School of Confectionery Sugars, Miller started his career as Executive Chef at the Angelus Resort in the West Indies, where he oversaw the Caribbean’s highest rated restaurant, Le Caribe.

Continuing his out-of-the-box success in the Caribbean, he moved to work as Executive Chef for major hospitality companies including America’s oldest and most prestigious Bed and Breakfast, The White Hart Inn, and Dunton Hot Springs, North America’s Highest Rated All-Inclusive Resort. In the winter of 2005 at the age of 23 he opened Savant Fine Dining and Savant Fine Chocolates in Clearwater Florida. In just two short years Savant earned its place in Zagat as one of America’s top 100 restaurants. In 2008 in the wake of the success of Savant, Miller opened his second restaurant Cities, and his third, Antilia on Scrub Island, Tortola.

In 2008 Zagat stated: The intimacy of someone’s private dining room and the sophistication of a big-city restaurant are part of the charm of this labor of love, chef David Miller’s Clearwater Eclectic that’s making waves with its fanciful desserts and savory menu, the latter harboring intriguing items such as citrus-curry boar tenderloin and miso brined butter fish; chocolate showpieces adorn the room, suggesting the toque’s professional background in the pastry arts.

In 2009 Southern Living featured Miller, stating: Savant means “Smart”, That’s spot-on for this restaurant in Clearwater, and Southern Living is Gaga for Chef David Miller.

Chef David has participated in national and international culinary events, earning the coveted Skills USA Gold Medal for the state of Florida in 1999, later placing in the top 3 in the United States at only the age of 18. In 2005 he won the Inaugural Inter-Caribbean Culinary Competition, beating the Caribbean’s best. He has also participated in numerous culinary events at the prestigious James Beard House in New York City.