Executive Chef Jered Miller of The Greenbrier Sporting Club was featured in a recent publication of Greenbrier Valley Quarterly. Continue reading below or click the thumbnail to view the full article.

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Our Favorite Greenbrier Valley Chefs
Ever since our first issue of Greenbrier Valley Quarterly, we have had a focus on the food scene throughout The Greenbrier Valley. Over the past 14 years, we have worked with a number of chefs and restaurateurs that make our region one of the best food destinations in West Virginia. We wanted to highlight our favorite chefs throughout the area and give them some of the credit for making the Greenbrier Valley such a culinary hit. It’s always amazing to us the quality of food professionals we have the area, and make no mistake about it, The Greenbrier resort and its culinary programs are a major driver for that. Every single one of the below chefs is, in some way, tied to legendary kitchens of The Greenbrier.

The Greenbrier Sporting Club
Jered Miller is a native of West Virginia and enjoys bringing the state’s indigenous flavors to The Greenbrier Sporting Club’s table. Having started his career as a graduate of The Greenbrier’s Culinary Apprenticeship Program, Chef Miller excelled in various positions at The Greenbrier, including saucier of the Main Kitchen under the direction of Certified Master Chef Peter Timmins. Later, he continued to hone his craft in The Greenbrier’s Tavern Room under the tutelage of Certified Master Chef and U.S. Culinary Olympian Richard Rosendale. His talents then led him to the Washington Duke Inn and Golf Club in Durham, NC, where he served as chef de cuisine before returning to The Greenbrier in 2007 as sous chef and chairman of The Greenbrier Culinary Apprenticeship Program. In April 2011, he joined The Greenbrier Sporting Club’s culinary team and held the positions of sous chef and chef de cuisine before rising to executive chef.

“I get really excited about charcuterie and salumi. The old-world methods of cooking and preserving pork are amazing. When you can take a pork shoulder or leg, add salt and spices, and then let it hang in a temperature-controlled room for a year, or even two years, and turn it into something spectacular—that to me is an art, one that I am trying to master.”