The Culinary Institute of America's six award-winning restaurants offer extraordinary cuisines in a variety of settings. Although securing reservations on a Friday or Saturday can require advance planning, same-day reservations are often readily available for lunch and dinner on weekdays.
Please note: The Wine Spectator Greystone restaurant is located in St. Helena, CA; all other restaurants are located in Hyde Park, NY.
For Reservations:
Hyde Park, NY restaurants:
Call 845-471-6608 or reserve online
Wine Spectator Greystone restaurant (St. Helena, CA): Call 707-967-1010
MAÎTRE D' INSTRUCTOR FOR DINNER
Douglass Miller '89
Lecturing Instructor in Table Service
Douglass Miller is a lecturing instructor in table service at The Culinary Institute of America (CIA) in Hyde Park, NY. Mr. Miller serves as maître d' instructor in the dining room of The Escoffier Restaurant, one of five award-winning public restaurants on campus which is also a classroom. His front-of-the-house class, Advanced Table Service, emphasizes high-quality customer service, wine and spirits, restaurant trends, and sales. Mr. Miller's students also study reservation and point-of-sale systems, managing costs, and managing service.
Mr. Miller brings a wealth of hospitality experience to the CIA. He was assistant director of food and beverage for Four Seasons Hotels and Resorts in Santa Barbara, CA after serving a variety of front-of-the-house roles at Four Seasons properties in Aviara, CA; San Francisco, CA; Las Vegas, NV; and New York City. He also worked as opening and closing manager for Coco Pazzo Restaurant, as assistant PM restaurant manager for the Bristol Grill, and as banquet manager for the Wyndham Bristol Hotel, all in Washington, DC.
Mr. Miller earned his associate degree from The Culinary Institute of America in 1989.
