Adrian Miller

Food Writer, Author
Adrian Miller
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado.
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A Soulful New Year's

Monday, December 28th, 5:30pm-6:30pm PT / 8:30pm-9:30pm ET

Take a trip around the world to learn New Year's food traditions with the Soul Food Chef Adrian Miller in this single-session seminar. Adrian is a James Beard Award-winning food writer who is passionate about sharing his knowledge of global culture with curious learners––no cooking experience required. What better way to prepare for your own delicious New Year's celebration?!


Adrian received an A.B. in International Relations from Stanford University in 1991 and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious, and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position.


Miller’s first book, “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time” won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, “The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas” was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, “Black Smoke: African Americans and the United States of Barbecue”, will be published Spring 2021.