For Chef Miller McRae, the distance between the field and the fork is measured in footsteps. A Sonoma County native, Miller’s culinary identity was forged in the forests and farms of the North Coast, leading to a career defined by a profound reverence for the natural cycles of the land.
Miller’s technical foundation began at the historic Madrona Manor in Healdsburg, but it was his time at the world-renowned Saison in San Francisco that truly refined his vision. Working under Chef Joshua Skenes, Miller served as both a lead cook and the lead forager and garden manager. In this dual role, he was responsible for cultivating and sourcing the near-mythical ingredients that fueled Saison’s wood-fired, Michelin-starred excellence.
Upon returning to Sonoma County, Miller continued to bridge the gap between viticulture and gastronomy at Edge at Stone Edge Winery (now the two-Michelin-star Enclos) and through high-level collaborations with Repris Winery. These roles allowed him to master the art of translating seasonal farm produce into dishes that are designed to perfectly complement the region’s premium wines.
Now at Songbird Parlour, Miller’s cooking is a study in restrained elegance. His philosophy centers on letting exceptional ingredients speak for themselves—an approach that requires equal parts humility and mastery. Whether he is in the kitchen or running the backroads of Sonoma County scouting for wild ingredients, Miller remains dedicated to showcasing the region’s bounty at its absolute peak.