Erik Miller is a Chef living and working on Bowen Island, British Columbia.
Erik Miller developed a deep passion for food at a young age during regular family meals at home. He worked for many years as a line cook, but eventually he desired something more. In 2014, he began to study the world of culinary arts at the internationally renowned Stratford Chef School. After graduating in 2015, he went on to work at The Prune Restaurant and Mercer Hall in Stratford and more recently acted as Sous Chef of The Berlin in Kitchener. As well as food, Erik also has a special interest in craft beer. In 2017 he took a year off from the kitchen life to learn about brewing beer, specifically the unique craft beer industry that exists in Ontario. He worked at Together We’re Bitter Brewing Company in Kitchener, and gained valuable knowledge that he would eventually use to add character to his food dishes. Erik is passionate about supporting local farms and making the food industry more sustainable. Whether at a restaurant or eating at home, every dish that Erik makes displays his unique creativity, his attention to detail, and commitment to his craft. Erik also worked at the Bauer Butcher in Waterloo where he focused on perfecting the art of butchery and charcuterie, in hopes of using this knowledge to eventually achieve the Canadian Butcher Certification.
Erik now lives on the West Coast of Canada on Bowen Island, British Columbia. Since moving in 2018, he has spent time working in kitchens and running the Trattoria at Tuscany Restaurant. When the pandemic hit and reliable employment in the industry became uncertain, he took some time off from the kitchen life to plan his next ventures. Since then, he started a Northern Thai Inspired Street Food stand “Tuk-Tuk on Bowen”, which popped up at various locations in Snug Cove and quickly became a local favourite. He was also hired privately to cater anniversaries, birthdays and weddings across the island. Most recently, Erik has been hired as the preferred caterer at Nectar Yoga Bowen Island, where he prepares daily plant based meals for guests during their yoga retreats.
If you can’t find Erik in the kitchen, you can find him wandering the forest with his wife and dog, looking for mushrooms, berries and other forest edibles and just enjoying the magic that is the great outdoors.
History
- Stratford Chef School Graduate (2015)
- Mercer Hall (2015 – 2016)
- The Prune Restaurant (2016 – 2017)
- The Berlin Restaurant (2017 – 2018)
- The Bauer Butcher (2018)
- Doc Morgan’s Restaurant (2019)
- Tuscany Restaurant (2019 – 2020)
- Tuk-Tuk Bowen (2020 – 2022)