Executive chef Michael Miller

Age: 42

Hometown: San Jose

Experience: Dad's pizza place (Bogies Pizza); Culinary Institute of America (New York); Le Cirque (New York); saucier at Spago (Los Angeles); opened Umunhum (Almaden); worked in a wine vineyard in the south of France; The Village (Santana Row), where he met his wife; Luca (Danville).

Mentors: The guys in his kitchen right now; anyone forward thinking.

Favorite experiences: New York and Trevese

Restaurant name: A combination of his son's and wife's names Trevor and Terese.

Challenges: Finding balance and raising a 2-year-old.

Favorite ingredient: Fish, when it's fresh and been farmed correctly.

Dish most proud of: Grilled sea scallops

If he wasn't a chef: He would be a musician, playing the saxophone.


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