Clayton Miller new exec chef at Four Seasons Hotel Baltimore

Clayton Miller new exec chef at Four Seasons Hotel Baltimore

Wit & Wisdom, A Tavern by Michael Mina at Four Seasons Hotel Baltimore, has a new face behind the hearth. Clayton Miller, formerly of Trummer’s on Main in Fairfax, Virginia, has been appointed Executive Chef, effective July 5, 2012. Miller will lead the restaurant through an evolution, introducing a series of refreshed menus.

“To continue to provide our diners with an exceptional experience, a restaurant cannot remain stagnant,” said celebrated Chef and Restaurateur Michael Mina. “Clayton’s creativity and passion for regional ingredients makes him the ideal talent to lead Wit & Wisdom into its next phase.”

From New York City to Yountville, Miller has worked in top kitchens across the country. His culinary career began at The Ritz-Carlton Buckhead just outside of Atlanta under Executive Chef Guenter Seeger, where during his tenure The Dining Room received its first Mobil Five Star rating. Following Seeger’s departure, Miller remained at the hotel to work with Joël Antunes and hone his understanding of French technique and flavour profiles. After three years, Miller headed west to Thomas Keller’s The French Laundry, before ultimately moving south to open the first expansion of Chef and Restaurateur Norman Van Aken’s Norman’s at The Ritz-Carlton Orlando, Grand Lakes. Most recently Miller was the Executive Chef of Trummer’s on Main. His work at Trummer’s put him in the national spotlight, garnering him recognition as one of Food & Wine magazine’s Best New Chefs of 2010 and a nomination for Trummer’s as a James Beard Foundation Best New Restaurant semi-finalist during the same year.

In his new role at Wit & Wisdom , Miller will make his mark through the debut of revitalized menus for lunch and dinner service. For lunch, diners can now an enjoy expanded “Items to Share” options such as oyster shooters in classic Maryland style; a new array of “Salads” including heirloom tomato toast with avocado, butter lettuce and Duke’s mayo; and a selection of “Small” and “Large Plates” such as Maryland blue crab deviled eggs with shallot cracklins’, duck liver mousse with bread and butter chips and Hamilton Bakery country bread, Maryland soft shell crab BLT sandwich with HCC greens and avocado, and oak-fired prime skirt steak with boardwalk fries and dijon mustard.

For dinner, a simplified menu format spotlights new additions such as Maine lobster pot pie with eastern shore sweet corn, chanterelles and buttermilk biscuit; roasted Tuscarora beets and watermelon salad with cherry glen goat cheese, watercress, red onion and pistachios; wood-roasted duck from Dr. Joe with crushed cherry jus, stewed leeks and sea island red pea gratin; and spit-roasted broccoli with Amish cheddar cheese.

ADVERTISEMENT