Born and raised in East Windsor, New Jersey, Chris Miller has been working in restaurants since the age of 16. He has developed a strong interest in the fine wine and restaurant industry over his expansive career. After studying Hotel Restaurant Management in college, it was his exposure to fine dining restaurants in Manhattan combined with his vast Sommelier training that elevated his love for the world of wines.
He started his career in the restaurant industry as a food runner. Chris spent several years working as a bar manager and head bartender in upscale restaurants in both New Jersey and New York. It was in these positions that Chris learned how to create unique seasonal cocktail lists, guide guests on beverage choices, and educate staff members on all products.
Chris has worked at some of the best restaurants in New York, beginning as a Sommelier and Maître d’ at Atera in 2012. He then worked as the Head Sommelier at db Bistro Moderne in 2015 and then as the Head Sommelier at American Cut in 2016. He most recently worked as the Head Sommelier at Smith & Wollensky, where he oversaw and managed a cellar of wine valued at over $1 million, in addition to a wine list with over 600 selections.
Currently, Chris is the Wine Director at The Lambs Club, overseeing the wine program for Geoffrey Zakarian’s restaurant in midtown Manhattan. Chris enjoys serving guests and providing his expert wine recommendations. He has traveled extensively from Bordeaux, France to Napa and Sonoma in California.
“It’s important for each wine list to have the character of a sommelier, but the wine has to make sense for the restaurant and the clientele. I am excited to take The Lambs Club’s wine program in an exciting direction. The sky is the limit working with Chef Geoffrey Zakarian”, states Miller.
Chris has an avid passion for his craft and he brings a wealth of knowledge to all customers he serves. He spends much of his free time running, playing tennis, and enjoying the outdoors.