Buckhead Life Restaurant Group announced that Jeremy Miller is the new Executive Chef at Bluepointe and Charles Schwab is the new Executive Chef at Buckhead Diner
Jeremy Miller, Executive Chef at Bluepointe, began his first restaurant job at age 18 in his hometown of Augusta, Ga.Â Miller left Augusta to further pursue his passion and enrolled in the culinary arts program at the Art Institute of Atlanta.
Upon graduation from the Art Institute in 2001, Miller landed a job with chef Guenter Seeger at Seegerâ€™s in Atlanta. After two years at Seegerâ€™s, Miller traveled to New York City to work with Jean Georges Vongerichten at his flagship, Jean Georges, a Michelin three-star restaurant in the Trump International Hotel in the heart of Manhattan.
Miller moved to California to explore different styles of cooking. He took a position as a Chef de Partie at the French Laundry, a French inspired American restaurant in Yountville, Napa Valley. Miller describes this experience as the most inspiring restaurant venture of his career.
Miller then traveled his way through Thailand, Laos, Cambodia and Vietnam, where he stayed for an entire year and took a particular liking to the ingredients and style of Vietnamese cooking. Upon his return to the United States, Miller moved to San Francisco, Calif., where he, alongside Chefs Michael Mina and Jason Berthold, helped open a wine bar concept called RN74, which was later nominated for best new restaurant by the James Beard Foundation.
In 2009, Miller returned to Georgia where joined the Buckhead Life Restaurant Group as Chef de Cuisine at Bluepointe in Atlanta. After a year, Miller accepted the position as Executive Chef of Bluepointe.
Charles Schwab, Executive Chef at Buckhead Diner, grew up in a small town in the Ozark Mountains of Arkansas where his parents owned a bed and breakfast. He attended the Culinary Institute of America in New York, and during his time in school, Schwab worked at The Pillars, a family owned French restaurant, under Chef Paul Bach, a nine time Escoffier Award winner.
Schwab credits Anne Quatrano,Chef/Owner of Bacchanalia with being the biggest influence in his career. He worked as a Line Cook, Sous Chef, Chef de Cuisine, and Meat and Seafood Manager at Bacchanalia, and he developed the Charcuterie and Dry Aging Program for Star Provisions, the gourmet grocery storefront to the restaurant.
Before joining the Buckhead Life Restaurant Group as Executive Chef at Buckhead Diner, Schwab worked at Liberty House as Corporate Chef, as well as Executive Chef of Blue Ridge Grill. He says that both experiences afforded him the freedom to do cured meats, salami, terrines and other charcuterie. Terrines are a favorite food of his and he particularly enjoys the process of making them.