Our Team

Malcolm Miller, the Executive Chef of Blue Jay Bistro, has been part of the restaurant team since its opening in August 2021.

Hailing from Canandaigua, New York, Miller was inspired by his father, also a chef. His culinary journey began at age 14, washing dishes and prepping at a local yacht club. Under expert mentorship, he explored diverse culinary roles, transitioning to banquet and catering by 18. At The Inn on the Lake in Canandaigua, he achieved the position of Banquet Chef by 21.

A 2015 snowstorm prompted Miller’s family to relocate to North Carolina. There, he started as a line cook at Hope Valley Country Club, quickly earning promotions. His career then took him to Apex, NC, where he helped open a restaurant focused on Southern contemporary cuisine.

At Blue Jay Bistro, Miller has risen from Executive Sous Chef to Executive Chef. He continues to honor local ingredients and Southern fare, developing his unique culinary style that beautifully elevates simple ingredients. His passions include butchering and creating homestyle dishes that offer comfort and connection to guests.

When not in the kitchen, Miller unwinds by reading, gardening, and enjoying anime.