Mark Miller

Mark Miller

Chef and Author

Mark Miller opened the Fourth Street Grill in 1979 in Berkeley, CA. It was then that Southwestern cuisine was first offered at a dining establishment located outside of the Southwestern United States. In the twenty-plus years since then, Miller’s name and career have been synonymous with Southwest cuisine.

During that time, Miller has conducted and documented the many intensive inquiries into the history and techniques of Southwest cuisine. It was Miller’s unrelenting dedication to the cuisine that has led to its increasing popularity today. Miller and his Coyote Cafe restaurants are as close as one may come to the branding of a cuisine.

Miller, an academic at heart and a spirited world traveler, has presented his discoveries of Southwestern, Latin/ South American, and Asian foods through a string of successful, enthusiastically-inspired restaurants in the United States and Japan, and in March 2002, Australia. Each opens minds and mouths to the delicious permutations possible when humans group in search of a good meal.

Miller has succeeded by getting in on the ground floor of a number of culinary tremors that metamorphosed into trends and then passed into general acceptance.

Mesquite grilling – Miller was among the first to harness the wood smoke when he opened his first restaurant, Fourth Street Grill, in Berkeley in 1979.

Third-world cuisine – the dishes at this 1981 Santa Fe Bar and Grill in Berkeley were “exclusively non-European,” venturing to Latin America and the Caribbean for inspiration.

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