Episode 62: Chef Patrick Miller

Episode 62 of the The Line podcast, hosted by Heritage Radio Network, titled "Episode 62: Chef Patrick Miller" was published on July 3, 2018 and runs 49 minutes.

July 3, 2018 ·49m · The Line

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Summary

On today's episode of The Line we welcome Chef Patrick Miller of Rucola restaurant and has been working there since it opened in 2011. He was raised in Los Angeles, California and was inspired by the cooking of his mother and Italian grandparents to pursue a career in the hospitality industry. He has worked in San Francisco, Spain, and New York under several chefs who he credits with his cooking style, namely Chef Stuart Brioza (State Bird Provisions), Chef Jason Tallent (Pizzeria Vetri), and Andoni Aduriz (Mugaritz). He is currently starting an Italian liquor company called "Faccia Brutto Spirits" in Brooklyn that will open this fall. The Line is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode Description

On today's episode of The Line we welcome Chef Patrick Miller of Rucola restaurant and has been working there since it opened in 2011. He was raised in Los Angeles, California and was inspired by the cooking of his mother and Italian grandparents to pursue a career in the hospitality industry. He has worked in San Francisco, Spain, and New York under several chefs who he credits with his cooking style, namely Chef Stuart Brioza (State Bird Provisions), Chef Jason Tallent (Pizzeria Vetri), and Andoni Aduriz (Mugaritz). He is currently starting an Italian liquor company called "Faccia Brutto Spirits" in Brooklyn that will open this fall.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.