Miller has been committed to and recognized for his delicious pastry and dessert creations for years before moving into the chocolate manufacturing business in 2010. Miller apprenticed in Germany and attended the Culinary Institute of America in Hyde Park. After graduating Nathan worked for some of New York City’s culinary greats such as Jean George (Chef: Jean George), Danube (Chef: David Bouley), & Aureole (Chef: Charlie Palmer) honing his abilities as a pastry and dessert chef. Miller then became the pastry & dessert chef at Boulder, Colorado’s Kitchen Café where his croissant repeatedly won Denver’s best croissant (Westword Denver). While working with The Kitchen, Miller was also part of a team that cooked dinner at the James Beard House.
In 2010 Miller’s passion for dessert lead him to establish Nathan Miller Chocolate where his culinary skills, commitment to sustainability, & responsible business practices helped him form the small craft company’s early goals. In December of 2013 Nathan Miller Chocolate relocated to Chambersburg, PA. The namesake café offers simple European-country style cuisine like Miller’s celebrated bean-to-bar chocolate croissants, desserts, espresso, coffee, light lunch items, truffles, & chocolate bars as well as a weekend brunch.