Savannah Miller
Photo by Zorah Olivia
There are so many darn cooking competitions out there now and it’s hard to keep up, so you give it all up for a while. And then sometime later, a friend tells you about kick ass Chef Savannah Miller competing for Top Chef and that she is also a chef in Durham’s own M Tempura restaurant, you’re like “ok, we have to chat”:
What’s your go-to breakfast?
Truth be told, I’m pretty bad about skipping breakfast. But when I manage to wake up early and am really craving it, I love any variation of avocado toast, especially on toasted everything bagels or English muffins. I like to pile on as many greens and crunchy toppings as I can find—onions, cucumbers, you name it. And hot sauce, of course!
If you could cook a meal for any celebrity, who would it be and what would you make?
Definitely Beyoncé—that part is easy! As for the menu, it would depend on her schedule at the time. If she’s touring and sticking to her vegan diet, I’d focus on tons of fresh fruits and vegetables with bright herbs and spices. If she’s celebrating and ready to indulge, I’d go all out with an omakase-style menu, offering her the best bites back to back—no expense spared. Think uni, caviar, truffles, and Champagne—you name it!
What 3 foods would you take to a desert island?
First, I’d take a pack of hot dogs. They’re pre-cooked, so if I wanted to treat myself over a fire, they’d be perfect. Plus, they double as bait for fishing!
Next, a jar of peanut butter. It’s delicious, packed with healthy fats and protein, has a long shelf life, and is versatile for both sweet and savory dishes.
Lastly, I’d bring lemons. It might sound like a wasted ingredient, but once I catch a fish, I’ll definitely need that acid. Plus, they last a while!
What helps you focus in a competitive environment?
What helps me focus in a competitive environment is reminding myself that I can only control myself and my reactions. I can’t dictate the challenges or my competitors, but I can choose how prepared I am and how confident I feel. I can’t promise to be the best chef that day, but I can commit to being a better chef than I was yesterday. Sometimes it’s your day, and sometimes it’s not, but when I hone in on my mental state and remember I’m competing against myself first, I often walk away feeling proud, regardless of the outcome.
If you had to describe yourself with one ingredient (spice), what would it be?
If I had to choose, I’d say pink peppercorn. It has a hint of spice without real heat, and it’s very floral and fruity. Technically a dried berry rather than an actual peppercorn, it carries an air of mystery. It can be used in many applications, and I love the feminine flair it brings to a dish.
You’re famous now! Are we about to lose you to the bright lights of the big city?
Absolutely not! I’m a North Carolina girl at heart, and being back here for the last seven years has been the best homecoming and smartest decision of my life. I love the urge to travel and cook in other cities, but I can do that without uprooting my entire life. I want to stay in Durham to be near family and friends. My partner Justin is a farmer, and we’ve put both figurative and literal roots down here, with no plans to leave anytime soon. I hope to keep traveling and staging in kitchens across the country, but I love coming home. I want to continue learning and growing in this city and eventually give back some of the love and support that Durham has offered me so freely.
How hot does it really get in that kitchen?
The restaurant business can be wild—most of the time, really! That’s what drew me in initially. I thrive in organized chaos, with all sorts of things happening simultaneously, culminating in the perfect bite or synchronized plates hitting the pass. The impressive moments shine because of the chaos around them. I’ve had my fair share of kitchen accidents—cuts, fires, burns (some on national television)—and while I’m careful, sometimes things just happen. You can execute a perfect service four nights in a row only for the POS to crash during a Friday night rush while your lead line cook calls out sick. It’s always something! But I find joy in pivoting and learning on the go that kitchen work demands. Every day is different, and I love the spontaneity and rush that comes when everything somehow works out despite the odds. If you choose to focus on the positives rather than the negatives, it feels like everyday magic.
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