Meet A Client
Chef Miles James
Inn at the Mill/ James at the Mill
3910 Greathouse Springs Road
Johnson, AR 72741
479-443-1800
www.innatthemill.com
Chef
Miles James rapidly amassed worldwide cooking experience: in New your City,
Park Avenue Café saucier and baker, and sous Chef at Robert de Nero's Tribeca
grill; in Paris, France one of the few Americans to work each station in Chef
Guy Savoy's prestigious kitchen; in London, England, understudy of Chef Rose
Gray's River Café and sous chef at the coyote Cafe in Santa Fe.
In 1998, 1999, and 2000 it received
the AAA Four Diamond Award, and its most prestigious award to date is its
induction into the Fine Dining Hall of Fame as one of the ten best restaurants
in the United States. His cookbook, Cuisine of the Creative, was selected from
hundreds of entries as one of three, 1999 James Beard Foundation Award Nominees,
and his trademarked style, "Ozark Plateau Cuisine", has been lauded by the New
York Times and selected for the
cover of Bon Appetit.
Miles returned to Fayetteville, Arkansas in 1994 to
establish James at the Mill restaurant in nearby Johnson. Under Miles' culinary
leadership, it has become Arkansas's most honored restaurant, receiving every
year since opening the Arkansas Times Best Overall Restaurant in Arkansas award
and the Wine Spectator Award of Excellence. He serves on the Tyson Culinary Arts Leadership Council,
is a member of the International Association of Culinary
Professionals, and the board of directors
of Doeling Dairy.
The James Beard Foundation awards a scholarship in his name
for culinary arts study. In 2002, Chef Miles was one
of the 28 American chefs invited to cook a the Olympics
in Salt Lake City.