Local Focus: Scott Miller, Executive Chef at Max’s Oyster Bar in West Hartford, is planning a four-course meal for Farm-to-Chef Week. 
Credit: Andrew Sullivan for The New York Times

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:
Raised in Woodbridge, Connecticut, Scott Miller’s earliest memories are of wanting to be a chef and standing on a chair to cook with his grandmother.
Chef Miller graduated from Culinary School at nineteen and made stops at some of Connecticuts finest restaurants and country clubs.
He then worked 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.
Miller was hired as Executive Chef at Max’s Oyster Bar in 2004. He was responsible for overseeing the development and execution of the restaurant’s menu concept and culinary staff. During his tenure at the Oyster Bar, the restaurant earned many awards and recognitions including Best Overall Restaurant in the State, Best Seafood Restaurant (Multiple Times) and Miller earned the title of Connecticuts Chef of the Year by the Connecticut Restaurant Association.
Scott Miller has appeared in multiple local and natonally publicated magazines. He has been active with chef driven programs such as Share our Strength, Chef’s Move to School, and Slow Foods.
Miller started Max’s Chef to Farm Program in 2009. Chef to Farm dinner series is an opportunity for guests to enjoy the freshest foods and produce in the sublime beauty of Connecticut’s Farms. Each dinner is cooked from scratch and showcases that day’s best produce, sourced daily from local farmers, ranchers and fisherman. The dinner series received national attention when awarded "One of the Top Farm Dinners" in the country from Fodor's Travel. Since its inception the farm dinner series has produced over 100 memorable meals on some of Connecticut's most beautiful farms and historic properties.
Now in his newly created role as managing partner of Max Catering & Events, Miller will work alongside his chefs to localize catering fare and deliver memorable experiences to the public. “I try to use my classical training to create contemporary food that maintains recognizable flavors,” says Miller. “My passion is to make the most out of the wonderful bounty available today, and use the most exquisite ingredients to give those who enjoy our food a welcome surprise.”
Miller resides in West Hartford with his wife Marcy and two children, Simon and Amelia.