Meet Erik Miller

We’re excited to introduce you to the always interesting and insightful Erik Miller. We hope you’ll enjoy our conversation with Erik below.

Erik, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?

My resilience is rooted in two places: my childhood, and the kitchen.

I was adopted as a baby by two loving parents, both high school teachers, and from a young age I learned what it meant to adapt, endure, and show up for others. When I was young, my father underwent a kidney transplant—one of several transplants and extended hospital stays throughout my childhood—and I spent long stretches staying with different families and friends while my mother managed his care. I watched my mom hold the weight of our world together while supporting my dad’s health and my sister’s struggles. I learned to be strong early, to read the room, to step up when it matters. Those years shaped my core.

The kitchen refined it.

I started working in restaurants at 15, washing dishes at a small Italian spot, slowly working my way to the line. By 18, I was in culinary school in Los Angeles, completely immersed in food. High-end kitchens in a big city were intimidating, but I found mentors who pushed me, inspired me, and taught me that excellence is built over time. Resilience there meant keeping pace under pressure, bouncing back from mistakes, and staying hungry—not just for success, but for growth.

Now, after over two decades in the industry, I’ve stepped into something that feels like a culmination of it all: my own personal chef business. Building this from the ground up has been slow and humbling, but also deeply fulfilling. I get to connect directly with the people I cook for—to create experiences that elevate some of the most meaningful moments in their lives. That connection, that joy I see when someone tastes something I’ve made with care—that fuels me.

Resilience, to me, is not about toughness alone. It’s about commitment—to a craft, to people, to a purpose. I’ve wanted to be a chef since kindergarten. That vision never wavered, even when life threw everything it had at me. And that same steady drive keeps me going today.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

I’m a personal chef based in San Diego, and after more than two decades in professional kitchens, I’ve built a business centered around what I love most: crafting unforgettable dining experiences that bring people together.

My work today is all about designing and executing custom multi-course menus that are both deeply personal and creatively expressive. From refined classics to bold culinary experiments, I build each menu with intention—whether it’s a 3-course meal or an 8-course tasting journey. Every dish is prepared with local, high-quality ingredients and served directly to guests in the comfort of their own home or event space.

What makes this work so special to me is the opportunity to create not just meals, but moments. There’s something intimate and joyful about cooking for people and seeing their reactions course after course—it’s a rhythm of service, surprise, and celebration. The energy of a dinner party unfolding in real time, with guests fully engaged in the experience, is something I never tire of.

What excites me most right now is elevating the full atmosphere of these events—not just the food, but the aesthetics, storytelling, and overall vibe. I’m focusing on refining the visual and sensory elements that surround each dinner: the tablescapes, the plating, the pacing, and the tiny details that turn a meal into a memory. The food has always been of the highest quality—I source locally and cook with seasonality and care—and now I’m evolving how the entire experience is delivered.

I also plan to expand into curated seasonal menus, immersive themed dinners, and small-group cooking experiences. Whether it’s an anniversary, a milestone celebration, or simply a gathering of friends who want something different, I love being the person who makes it feel special—start to finish.

Ultimately, I want people to know that this work is a blend of art, service, and soul. I care deeply about the people I cook for, and I treat every dinner as a creative collaboration—something we build together that reflects their tastes and my passion. That connection is what fuels me, and I’m just getting started.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?

Looking back, I’d say the three qualities that had the biggest impact on my journey are resilience, curiosity, and a deep sense of service-driven creativity.

Resilience was foundational—both personally and professionally. The culinary world can be intense: long hours, high pressure, constant critique. On top of that, life throws its own challenges. Learning how to stay grounded, adapt, and keep showing up—especially when things feel uncertain—has been the difference between burning out and building something meaningful. For anyone early in their journey, my advice is to focus on consistency, not perfection. Resilience is built through repetition—getting up, showing up, and doing your best, again and again.

Curiosity has fueled my growth at every stage. I was always asking questions in the kitchen, experimenting, trying new ingredients, watching how other chefs moved and created. That hunger to learn never stopped—and it’s what keeps the work exciting to this day. I’d tell anyone starting out: stay open, ask questions, and never assume you’ve learned it all. Some of the most important lessons come from unexpected places—be a sponge.

And finally, service-driven creativity. As a chef, I’m constantly balancing creative expression with what will delight and nourish others. I’m not just cooking for myself—I’m creating for someone else’s experience, memory, or celebration. That mindset shift—from “What do I want to make?” to “What would absolutely light this person up?”—has been transformative. For those just beginning: connect to the why behind your work. Let your creativity serve something bigger than just the final product. That’s where the real magic happens.

How would you describe your ideal client?

My ideal client is someone who values authentic, personalized experiences around food and understands that a meal can be much more than just nourishment—it’s about connection, celebration, and creating memories. They appreciate the care and creativity that goes into a multi-course, custom menu, and they’re excited to explore both classic dishes and inventive culinary creations made from the highest quality local ingredients.

They might be celebrating a special occasion—an anniversary, a milestone birthday, an intimate dinner party—or simply looking to elevate an ordinary day into something extraordinary. They want to work closely with a chef who listens, collaborates, and tailors the experience specifically to their tastes, dietary needs, and vision.

This client values attention to detail—not just in the food but in the overall ambiance. They care about the aesthetics, the pacing, and the feeling that every element of the evening has been thoughtfully curated. They’re seeking a seamless, joyful experience that feels both luxurious and personal.

Above all, my ideal client is someone who sees food as a form of storytelling and hospitality—a chance to bring people together and create moments that linger long after the last bite.

Contact Info:

• Website: https://www.saltnsacrifice.com/
• Instagram: https://www.instagram.com/saltnsacrifice/