In true PVCL fashion, each month we play a spirited game of 21 Questions with one of the Valley’s most esteemed chefs. This month, we’re pulling up a seat with Chef Todd Miller of The Guest House, the Scottsdale Quarter social dining and wine garden known for elevated New American cuisine.
1. What is your earliest memory in the kitchen with your grandfather?
I was 9 or 10 years old, and my grandfather and I watched The Frugal Gourmet religiously. After one episode, we decided to make dinner so my grandmother wouldn’t have to. We recreated the featured dish: meat-and-rice balls in a rich tomato gravy. My grandfather was one of my greatest idols, and simply being beside him in the kitchen meant everything.
2. You’ve said cooking shows helped spark your interest in food.
It wasn’t just one chef or show. I was inspired by all the cooking programs on public television, including Julia Child, The Frugal Gourmet, Great Chefs of the West and Yan Can Cook.
3. You were working at Deer Valley Resort when food became more than an interest.
At Deer Valley, I was introduced to thoughtfully prepared food made fresh every day, and that’s where the spark began. About two years in, while working at Stein Eriksen Lodge, I began creating daily specials and working with some of the finest ingredients available. That’s when I realized this was what I wanted to do with my life. Food is more than a job to me. It’s a passion and a way of life, and every day is a new adventure waiting to unfold.
4. Prime Steakhouse at Bellagio, Four Seasons Las Vegas and STK represent very different chapters of luxury hospitality. What did each experience add to the chef you are today?
Prime Steakhouse taught me to handle volume without sacrificing service. Four Seasons taught me not to say no to guests and exposed me to cultures and cuisines worldwide. STK rolled it all into one big burrito: volume, seasonal specials, incredible energy and my first bicoastal opening. Learning to scale while maintaining consistency was pivotal.
5. You’ve managed culinary teams of up to 200 people. What kind of kitchen culture do you work to create?
I believe in leading by example and never considering myself above anyone. My role is to guide, support, inspire and push our team toward greatness while holding them to the same standards I set for myself.
6. What is the hardest leadership lesson you've learned?
At times, I take criticism personally when it is simply another point of view. I still work on that. Learning to see things from different angles makes you a better person.
7. What made Scottsdale the right place for The Guest House?
Scottsdale is a mecca for great food and amazing clientele, so it was a no-brainer. With pro sports, spring training, the Waste Management Open and Barrett-Jackson, Scottsdale is on the big stage.
8. When someone walks into The Guest House for the first time, what do you want them to feel?
Our energy and vibe set us apart. Layered lighting builds the atmosphere, while house-curated music and live performances immerse guests in the experience before they order a thing.
9. How do you create a menu that can match and build with that changing atmosphere?
We created an approachable menu that is not stuffy or so highbrow guests cannot understand it. Some dishes are finished tableside, making the experience immersive and fun.
10. What does “Modern American” mean in your kitchen?
I’ve called my food Modern American for as long as I’ve run kitchens. I update old favorites, sometimes playfully and sometimes seriously, using the best ingredients without overcomplicating them.
11. What is the secret to reinventing comfort food?
I never overcomplicate comfort food or stray too far from what it is. If I’m making meatloaf, I’m not turning it into seafood meatloaf. Our chicken tenders are distinctly ours but still true to a chicken tender.
12. Which dish on the menu feels most distinctly you?
I’m a Libra, so I don’t have just one. But I’ll pick the spicy rigatoni because it reflects how I feel about food. Everything, from the pasta to the sauce, is made in-house. It is simple but requires attention, time and love. Kind of like me.
13. Tuna and Caviar Cones, buttermilk chicken tenders, spicy rigatoni and Wagyu pastrami can all share the same table. What does that range say about how people want to dine now?
Our guests want something new and different, but familiar enough to feel comfortable ordering it.
14. How do you know when a presentation genuinely adds to the food?
Anything finished table-side elevates the food and makes the experience fun and memorable. Our safety net is simple: we never cut corners or use inferior products.
15. Which dish on the current menu looks effortless, but is actually the most demanding for your kitchen to execute?
The Feuilleté Laminated Bread. Our bread is a three-day process and is something that needs constant attention or it will not turn out the ways it intended.
16. What have Scottsdale diners taught you so far?
Scottsdale diners have refined palates and know great food.
17. What is one unexpected food and wine pairing you wish more guests would try?
I have a sweet tooth and love a great dessert pairing. Our Cherry Chocolate Rocky Road combines fresh cherries, rich chocolate crémeux, chocolate ice cream, candied almonds and marshmallows. The cherry on top? An aged Port to complement those flavors.
18. You’ve appeared on The Today Show, Good Morning America, Beat Bobby Flay, The Real Housewives of New York City and Chopped. What is most intimidating?
The full dining room. The shows are fun, but those guests are spending their hard-earned money and deserve our best.
19. Which dining trend are you ready to see disappear?
I’m ready to move past overhyped food that prioritizes presentation over the product. I think the next era of restaurants will focus on healthier, lighter and more protein-forward dishes.
20. You collect antiques and art from your travels. Which piece in your collection has the best story?
While living in the Maldives, I brought home two Malaafaiys, nearly 100-year-old food boxes I found there. Antiques do not influence my plating, but art strongly shapes how I create and present new dishes.
21. What do Roberta and Emmanuelle ask you to make at home, and who gives you the most honest review?
My wife loves food, has a refined palate and is a great cook. But my daughter, Emmanuelle, is the most honest.
welcometgh.com
“The spicy rigatoni reflects how I feel about food. Everything, from the pasta to the sauce, is made in-house. The dish is simple but requires attention, time and love. Kind of like me. I'm a Libra."