A North Carolina native, Savannah Miller started working in hospitality during her teenage years and quickly fell in love with the fast-paced environment. She decided to pursue a professional career in cooking and, after attending the New England Culinary Institute, was quickly fast-tracked into an internship on the opening team at Matthew Jennings’ Boston restaurant Townsman. After almost four years of focusing on New England cuisine, Savannah decided to continue her career closer to home and joined Chef Michael Lee to help open M Tempura in Durham as his Chef De Cuisine in 2018. During this time, she spent four years running the kitchen for a 30-seat tasting-menu restaurant and learning all about Japanese and Korean cuisine. She pulls inspiration from what is locally available and believes deeply in supporting the ecosystem of purveyors in the surrounding area.