Avery Joel Miller-Zbieroski

Hardworking and enthusiastic cook, chef, and food-lover with over a decade of cooking and kitchen management experience. Quick thinker, problem-solver. Expert strategist.

Advanced line cook. Always eager to jump in, get my hands on the food and start tasting. Love to and learn and adapt to the system and culture of a new kitchen. Love a challenge. Love learning a menu. Love being overwhelmed and working with ingredients and preparations I've never even heard of. I'm also obsessed with efficiency and economy of motion in a kitchen.

Training skills off-the-chain. Empathetic and direct communicator. I like to teach just as much as I like to learn. Like to get to know my chefs and coworkers on a human level. Most kitchen problems can be traced back to somebody either not knowing or understanding what is expected of them, and I am the pro at having those conversations while still keeping the vibe fun and respectful.

I believe that maintaining a light and funny atmosphere actually helps whenever things get hard or difficult conversations needs to be had. Which they inevitably will. I always just hope both parties can walk away with the understanding that we're both people with lives and feelings, but we also have this common goal that needs to be accomplished. At the end of the day, we're here to serve the guest.

Clipboard extraordinaire

Everything I do is on the fly. Always with a smile and a Dad Joke

• Re-Opened a restaurant that had closed during COVID while I was still there. I came back and trained the all-new staff on the all-new kitchen and menu, set them up to succeed and worked with the upper-management to iterate on the new system, while also honoring the culture and ethos from the first generation.
• Helped implement a full-concept overhaul at a V/GF restaurant, in which we introduced animal protein and gluten options to the previously vegetarian+gluten free space, while maintaining the trust and integrity we had with our largely vegetarian guest base.
• Won a Chef Throw-Down challenge live on-stage using obscure mystery ingredients
• Ordered, prepped, staffed, and executed a special outdoor catering event called Movie In The Park, which got roughly 600 hand-stretched pizzas in 2 hours. Then did that two more times.