Vanessa Miller is a chef and operations strategist with more than 18 years of experience in the food and beverage industry. Miller’s unique perspective on restaurants and hospitality combines front-of-house and back-of-house management experience with an analytical approach to operations, fueled by Economics and Political Science training from Tufts University, where she also played basketball. Starting in restaurants at the age of 16, Miller quickly climbed the ranks and, with no formal culinary training, transitioned to the kitchen where she discovered her passion for food and honed her culinary talent. In 2013, at the age of 24, Miller became the youngest female Executive Chef in New York City when she opened The Dalloway in SoHo. Guided by a ‘team-sport-inspired’ leadership philosophy, Miller has executed creative and sophisticated menus, led diverse teams, and managed operations in a variety of leadership roles in NYC, including Director of Food and Beverage, Director of Restaurants, and Director of Culinary Operations. In her current role as Senior Director of Food and Beverage for 21c Museum Hotels, she oversees food and beverage operations for the company's 8 properties, including the development and execution of culinary and restaurant concepts, menus, and service standards.

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