A North Carolina native, Savannah Miller is thrilled to participate in the burgeoning growth in the Research Triangle region as Executive Chef at Glasshouse Kitchen. Savannah started in hospitality early during her teenage years and her love of a restaurant family dynamic and passion for dining out inspired her to make hospitality work her career. Attending the New England Culinary Institute, she was quickly fast-tracked into an internship on the opening team at Matthew Jennings’ Boston restaurant Townsman. After almost four years of focusing on New England cuisine, she decided to continue her career closer to home and joined Chef Michael Lee in partnership to help open M Tempura in Downtown Durham as his Chef De Cuisine. She spent the next three and a half years learning about Japanese cuisine and diving into the art of fish and vegetable cookery. She pulls inspiration from what is locally available and believes deeply in supporting the ecosystem of farmer's and purveyor's in the surrounding area. Savannah is excited to take this next step with Glasshouse as it is an opportunity to do something new and exciting in the Research Triangle, an area that has been underserved in years past.