Nick Miller graduated from the California Culinary Academy in San Francisco in 2001. He worked at The Hudson House, the private dining room at Beringer Winery in St. Helena, California, with Executive Chef David Frakes and Food Director Jerry Comfort. He also worked under Executive Chef Scott Giambastiani at Viognier in San Mateo, California. It was rated Best Restaurant by the San Francisco Chronicle in 2002 while Nick was there.
In October of 2002, Nick moved to St. Louis and took a job at Harvest as a Grill Cook. In February 2003, Nick was asked to be the Sous Chef under Andy White as Executive Chef. Nick wrote his first menu for Harvest in June of 2006 and in November of 2006, Nick became the Executive Chef of Harvest. He and his wife Krissie became the owners of the restaurant in September 2010.
Nick and Krissie are also the proud parents of three children.