Joel Miller is the chef and owner of Ravine, a cutting-edge restaurant and inn located just outside Oxford, Mississippi. An ardent advocate for the use of fresh, locally grown foods, Joel lists the names of area purveyors on his menu like film credits. He also raises some of his own ingredients in a series of gardens surrounding the restaurant.
A graduate of Johnson & Wales, Joel began working in restaurant kitchens during his early teens. Following culinary school, he traveled extensively to explore cuisine in other parts of the world, with a particular focus on South and North America.
Highlights of his culinary career have included positions as Sous Chef at the Inn on the Blue Horizon in Vieques, Puerto Rico, and as Pastry Chef under Chef Frank Brunacci at Victor’s in New Orleans’ Ritz Carlton Hotel.
Joel also served as General Manager and Sommelier for the famed San Francisco restaurant, Catch. These experiences inform the philosophy behind Ravine, the restaurant he launched after returning to Mississippi to raise a family.
