Mar. 13, 2015; Chef Don Miller - Food Services Administration. (Photo by Barbara Johnston/University of Notre Dame)

Mar. 13, 2015; Chef Don Miller – Food Services Administration. (Photo by Barbara Johnston/University of Notre Dame)

Chef Miller has been employed at the University of Notre Dame for the past 28 years. Currently the Executive Chef of the Notre Dame Food Services since June of 2004 he had been Executive Chef at The Morris Inn, the University of Notre Dame’s Conference Center Hotel, for 17 of those years. Previously, he was a tenured culinary instructor at Joliet Jr. College and has also held numerous positions with hotels including Sous-Chef at the corporate headquarters of Holiday Inns, Memphis, Tenn. the opening of Opryland Hotel, Nashville, Tenn. in the capacity of Sous-Chef and then Banquet Chef, Executive Chef for the opening of Sandestin resort in Destin, Fl, Executive Chef for the opening of Bon Vivant CC, Bourbonnais, Illinois, and served in various culinary positions as well at resorts and country clubs around the nation for a total of 45 years of experience in the culinary and hospitality field. Donald earned his degree from the Culinary Institute of America in Hyde Park, New York in 1976.

Donald holds current American Culinary Federation (ACF) certifications as Certified Executive Chef, Certified Culinary Educator and Certified Culinary Judge. Chef Miller has been the recipient of 11 ACF gold medals, numerous silver and bronze medals, and also holds several awards from NICA ice carving competitions including 2nd place national champion 1985 and currently, is a NICA certified judge. In 1990 he was awarded ACF South Bend Chef of the Year and in 1990 was honored with the ACF national president’s recognition award by then president Keith Keogh and again honored with national recognition in 2007 by past national ACF president John Kinsella. In 1996 Donald was invited into the American Academy of Chefs, the National Chef’s honor society and in 2009 inducted into the Les Amis d’ Escoffier Society of Chicago.

In 2013 Chef Miller was recognized by the ACF with the “Cutting Edge Award” in recognition of his leadership and service to the culinary profession:

Chef Miller was awarded the 2012 Central Regional Professionalism Award at the Detroit Conference and then the National Professionalism Award on the same year in Orlando. Chef Miller was awarded the 2003 Chef of the Year for the central region of the American Culinary Federation (ACF) April 26, 2003 at the Westin Galleria in Houston Texas during the ACF Central Regional Conference and a finalist for ACF National Chef in the same year.

Chef Miller is co-founder of the American Culinary Federation South Bend Chef’s & Cooks Association apprenticeship program, and designed the apprenticeship handbook adopted by the National Office and recommended for use by all ACF apprenticeship programs.

Chef Miller was instrumental in attaining the Marine Stewardship Council “Chain of Custody Certification” for the University of Notre Dame in November of 2008 working with the Marine Stewardship Council, Surefish Inc. the third party certifier, and the Shed Aquarium.

Chef Miller has generously shared his time and skills with numerous local charity organizations, most notably, the American Heart Association, South Bend Symphony, South Bend Civic Theatre, Fischoff, Ronald McDonald House, South Bends’ Catholic High School’s annual Jubilee dinner and other charitable events.