Dan Miller

Currently my inspiration comes from the time I spent as a sorority chef. I had to keep the ladies of the house interested in eating at home versus going out and with over half of the house deciding to go gluten free it became my biggest focus. People with celiacs or severe gluten allergies are feeling like an afterthought or an inconvenience and I wanted to make a change. The restaurant I currently run is completely gluten free, and seeing the joy these customers get from ordering is priceless.

My all time favorite dish I created was an elk tenderloin tartar served with quail egg yolks, Kazami wasabi relish, brown butter shiitake mushrooms, and house made rice crackers, garnished with lavender flowers and Korean chili threads.

I would use the money to write, photograph and publish a series of celiac safe cook books. I want to get more info out on how to create safe healthy dishes for people with severe gluten allergies and celiacs disease.