Chef Zachary Miller is an assistant professor of Baking and Pastry Arts at CIA in Hyde Park, NY, where he brings deep industry knowledge into the classroom. He previously taught at CIA from 2015 to 2018 and returned to inspire the next generation of pastry professionals after seven years of teaching at the New Orleans Culinary and Hospitality Institute. He also has taught at the John Folse Culinary Institute at Nicholls State University in Louisiana.
A distinguished pastry chef whose career spans two decades in acclaimed kitchens and culinary institutions in the U.S., Miller has held celebrated roles as pastry chef at Coquette in New Orleans, LA; PS7’s and Citronelle in Washington, DC; and Picholine and Blue Hill at Stone Barns in New York. As corporate pastry chef for the D&M Restaurant Group, he oversaw pastry programs at high-profile restaurants such as Anthos, Mia Dona, Kefi, Gus and Gabriel’s, and Eos in Miami, contributing to Anthos’s Michelin star rating.
Among Miller’s numerous accolades are his winning the grand prize at the Big Gateau Show Pastry Competition (2013), invitations to cook at the White House (2009) and the James Beard House (2002, 2005), being featured in Starchefs.com photoshoots (2009, 2012), and being nominated for best dessert menu by Pastryscoop.com. He has also contributed to several culinary publications, including The Big Book of King Cake, New Orleans Chef’s Table, and Great Chefs Cook Vegan.
Miller, a Certified Higher Education Professional (CHEP), trained in French Classics and Modern Entremets at The French Pastry School. His foundational education began at Monroe County Community College’s Culinary Arts Program.
Outside the classroom, he enjoys hiking, gardening, CrossFit, model trains, and playing the ukulele.