(Scott Miller, left, executive chef at Max’s Oyster Bar, is planning a four-course meal for Farm-to-Chef Week.)
CONNECTICUT DINING: 
FARM TO TABLE: Bringing the Bounty of the Field to the Feast
By Jan Ellen Spiegel
...Local producers have been supplying Max’s Oyster Bar in West Hartford for the six years that Scott Miller, the executive chef, has been there. Mr. Miller, who is planning a four-course prix fixe menu for the event, said he visited all the farms he used and still did some pickups himself, but wished growers at the four farmers’ markets near the restaurant would get in the habit of offering him their market leftovers. “There’s no one good answer,” he said. “It takes a chef to put in some effort. It’s not just picking up the phone with a clipboard in your hand.”
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More about Chef Miller:
Executive Chef Scott Miller's, earliest memories are of wanting to be a chef, and he remembers standing on a chair to cook with his grandmother. It wasn't long before he began mixing ingredients on his own. "I put together things I found in the family fridge just to see what the combinations taste like," says Scott.

Raised in Woodbridge, Connecticut, Chef Miller began working in restaurants because he was good at it and it was 'practical'. Serendipitously, he fell in with the right people: great chefs at good restaurants that inspired him to find his way down his own path that would eventually land him as Executive Chef at Max's Oyster Bar. As Executive Chef, Miller is responsible for overseeing the development and execution of the restaurants menu concept and culinary staff. Prior to his appointment, Miller worked for 6 years in Colorado at highly recognized properties such as McCormick's Fish House & Bar and The Millennium Resort in Boulder, where he served as Executive Chef.

Scott graduated from the Connecticut Culinary Institute at nineteen and made stops at Consiglio's in New Haven and The Bistro on the Green in Guilford before he became the Chef de Cuisine at Cibo, in Branford and Banquet Chef of The Patterson Club in Fairfield.

It was while he was at McCormick's Fish House in Denver, under the direction of acclaimed chef Stephen Vice, that Scott was named one of 'The Top Chefs of the Rockies" by the Denver Post.  Aside from that honor, Scott Miller has appeared in Bon Appetit, Travel and Leisure, Ski, and Gourmet Magazine. In Colorado, he managed the food service for 3,500 attendees at McCormick's annual "LoDo Fais Do Do Crawfish Boil and Street Party." Miller also prepared an elaborate lunch for President Clinton and his entourage during a fundraiser at The Oxford Hotel and was a Guest Chef at the prestigious Governors "Colorado Proud" Dinner in Denver.

"My food is classically inspired, as most things are for me," says Scott. "I try to use my classical training to create contemporary food that maintains recognizable flavors. My passion is to make the most out of the wonderful bounty available today, and use the most exquisite ingredients to give those who dine with us a welcome surprise."