Chef

Andrew Miller

Executive Chef & Co-Owner, Third Coast Provisions

Discipline: Chef
Venue: Third Coast Provisions · Restaurant

Portrait of Andrew Miller

i. Biography

His work is anchored in seafood-driven dining, a lane Andrew Miller describes as underserved in Milwaukee—especially when the room is creative, modern, and built to push limits with pristine fish from the Great Lakes region and beyond. That position sets the terms of his kitchen work: precision over noise, freshness over ornament, and a clear sense of place. In that frame, his cooking treats seafood as a primary discipline, capable of restraint, edge, and clarity in the same plate.

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The Climb

Training at Johnson & Wales University gave Andrew Miller a formal base, and the rest of his career shows how that base was applied across different kitchens and different operating rhythms. He moved from the line into leadership as chef at HoM Woodfired Grill in Brookfield, Wisconsin, then as chef at Zarletti in Mequon, Wisconsin. Each role added a layer to the same skill set: managing pace, reading a room, and keeping the cooking disciplined as the setting changed. Today, Andrew is chef of Merriment Social and chef of Third Coast Provisions (since 2016), where his seafood focus has a clearer platform.

Today

At Merriment Social and Third Coast Provisions (since 2016), Andrew Miller’s cooking is built around seafood as the center of the menu rather than an accent. His own language—creative, modern, pushing limits, pristine fish from the Great Lakes region and beyond—maps a kitchen that values clean execution and careful sourcing. The work points toward refinement without stiffness, with enough flexibility to let the ingredient set the tone. For Milwaukee, that means a seafood program with intent, not a borrowed idea.

In Their Words “We feel that dining driven by seafood is an underserved experience in Milwaukee, especially in a creative, modern restaurant that can push limits and utilize pristine fish from the Great Lakes region and beyond.”

Career - chef — Merriment Social, Milwaukee, Wisconsin - chef — Third Coast Provisions, Milwaukee, Wisconsin (2016–present) - chef — HoM Woodfired Grill, Brookfield, Wisconsin - chef — Zarletti, Mequon, Wisconsin Education: Johnson & Wales University

Recognition

The recognition around Andrew Miller sits in the span of the roles he has earned and retained, especially at Merriment Social and Third Coast Provisions (since 2016). From Johnson & Wales University to HoM Woodfired Grill in Brookfield, Wisconsin, then Zarletti in Mequon, Wisconsin, the pattern is steady progression through kitchens that demand control and consistency. What distinguishes the work is not broad rhetoric but a specific focus on seafood-driven dining and the claim that Milwaukee is ready for it at a higher level.

FAQ What is Andrew Miller's current role? Andrew Miller is Chef. Where did Andrew Miller train or study? Andrew Miller trained at Johnson & Wales University.