Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia. It was there that she discovered the profound sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue her talents with the knife. Over the next eight years, Miller worked her way into some of the best kitchens in Boston, taking on the role of Executive Sous Chef at Bondir Restaurants, Chef de Cuisine at TW Food, Coppa, and most notably Clio, Ken Oringer’s award winning flagship restaurant. She also was named one of Zagat’s 30 Under 30: Boston’s Hottest Up and Comers.
In the spring of 2017, Miller unveiled her pop up restaurant Nightshade, a fine dining experience that offers coursed meals with wine and beverage pairings, focusing on local producers, modern cooking techniques, and flavors of Vietnam. She currently works as Executive Chef at Soall Bistro in Marblehead and is happy to be expanding her knowledge of Vietnamese cooking while living close to the ocean.