About the Chef

Click Here to see Chef Miller featured in a video for the 2009 ACF Professionalism Awards. DALE L. MILLER, CMC, WGMC, AAC Biographical Information
Awards, Achievements and Career Highlights

2009 Received  4 Star Overall Review from Times Union Food Critic Ruth Fantasia

2009 ACF National Professionalism Award Winner
2009 Received ACF Professionalism Award, Northeas RegionalWinner
2009 Opened Eponymous Restaurant and Multiple Dining Venues in Downtown Albany, NY
2008 Bestowed Global Master Chef Status by WACS (World Association of Chefs Society)
2008 Chosen to be Featured on Front Cover of Premier Issue of Culinary Celebrations Magazine
2008 Home and Life Featured in Life@Home magazine
2008 The Inn at Erlowest Receives Wine Spectator Award of Excellence
2007 Commencement Speaker at Le Cordon Bleu in Miami, Florida
2007 Jack's Receives Wine Spectator Award of Excellence
2007 Jack's Receives DiRoNa Award
2007 Received ACF Presidential Medallion for Meritorious Service
2007 Jack's Receives ACF Award of Excellence for Fine Dining
2007 Inducted into Restaurants and Institutions Ivy Society
2006 Bestowed Lifetime Membership in the Honorable Society of the Golden Toque
2006 Honored by the CIA with Handprints Displayed in Danny Kaye Theatre, 1 of 87
2006 Recipient of the Northeast Vice Chair Award, American Academy of Chefs
2006 Honored with the National Jefferson Award, Outstanding Citizen and Community Service
2005 Recipient of the Prestigious American Academy of Chefs Good Taste Award
2005 Jack's Inducted into Nation's Restaurant News Fine Dinning Hall of Fame
2004 Silver Medal Recipient in the World Culinary Olympics in Erfurt, Germany
2004 Guest Chef at the James Beard House
2004 Guest Chef for the Prestigious Hotel Ezra Cornell Annual Industry Summit
2004 Accepted as a Member of the World Master Chefs Society
2003 Showcased in Cornell University's Great Chefs Series
2003 Proclaimed Ambassador for The Culinary Institute of America
2003 Gold Medal in Cold Food Category at Societe Culinaire Philanthropique Competition
2003 Created the Dale L. Miller Endowed Scholarship Fund for CIA Students
2003 Honored as The Culinary Institute of America M. O. C. of the Year by Board of Trustees
2003 Commencement Speaker at The Culinary Institute of America
2003 Team Member for New York U.S.A. Culinary Olympic Team for Erfurt, Germany 2004
2003 Created & Co-founded the Cor-CIA Food, Wine & Golf Classic to Benefit Scholarship               Programs for the Students of The Culinary Institute of America
2002 Elected to The Culinary Institute of America Alumni Board of Directors
2001 Achieved American Express Platinum Fine Dining Restaurant Designation
2000 Received Highest Four Star Rating by Times Union Food Critic, William Dowd
1999 Inducted into the American Academy of Chefs
1999 Inducted into the American Academy of Chefs
1998 Proclaimed as the Goodwill Ambassador for the City of Albany, New York
1998 Received the Community Service Award from the New York State Restaurant Association 1998 Co-Chaired the American Culinary Federations Northeast Regional Chefs Convention
1998 Nominee for the American Culinary Federations Chef Professionalism Award
1998 Lectured on Communications & Relations Between Front and Back of the House at Cornell
1997 Grand Award Gold Medal Winner at Cuisine Magic Hot Food Competition
1996 Received Chaine des Rotisseurs Medal of Honor
1996 & 1991 Awarded Chef of the Year by the American Culinary Federation
1996 Hosted International Escoffier 150th Birthday Dinner Event
1996 Dale Miller Achieves Certified Master Chef Designation by American Culinary
         Federation, Being 1 of 53 in the United States
1996 Received Certification as an Approved Culinary Judge from the American
         Culinary Federation, being 1 of only 90 in the United States
1996-1991 Recipient of Distinguished Restaurants of North America Award, being
           1 of only 513 Restaurants to Receive this Designation
1996 Won National Les Parade des Chefs Hot Food Competition in New York City
1996 Hosted Family Reunion Dinner for Kirk and Michael Douglas
1995 Grand Award Gold Medal Winner at Fifth Annual Culinary Cornucopia
         Hot Food Competition Sweeping First Place in all Six Food Categories and
         Achieving a Score of 39.97 out of a Possible 40
1995 Achieved 4 Star Rating From Times Union Food Critic William Dowd
1994 Researched and Created Authentic Victorian Christmas Dinner at the James Beard House
1994 Taped 40th Cooking Show on Local Television What's Cooking? with Benita Zahn
1994 Gold Medal Winner in 4th Annual Culinary Cornucopia Hot Food Competition
1993 Featured in Premiere Issue of Restaurateur Magazine of New York's Capital Region
1993 Grand Award Gold Medal at 3rd Annual Culinary Cornucopia for Highest Point Total
1992 Awarded Restaurateur of the Year by the New York State Restaurant Association
1992 Grand Award Gold Medal at 2nd Annual Culinary Cornucopia For Highest Point Total
1992 Participant in Specialty Dinner at the James Beard House, in NYC
1991 Received Best of the Best Five Diamond Award for Outstanding Dining
1990-1986 Travel Holiday Award for Dining Excellence (Became Distinguished Restaurants
         of North America Award in 1991)
1990 Times Union Food Critic Proclaims Stone Ends as "Best Dining Experience" in his
         12 years of Reviewing Restaurants
1990 Bestowed with Escoffier Medal of Honor at Premier Dinner in the Capital Region
1989 Recognized as Culinarian of the Year by the American Culinary Federation
1988 Schenectady Gazette Reviewer Proclaims "Stone Ends Areas Best Restaurant"
1986 Purchased and Created Concept for Stone Ends Restaurant at Age 26
1979 High Honors Graduate from The Culinary Institute of America, Hyde Park, NY