Andrew Miller

The Climb

Training at Johnson and Wales University gave Andrew Miller an early base in disciplined, technique-first work. From there, he moved through chef roles at HoM Woodfired Grill in Brookfield, Wisconsin and Zarletti's in Mequon, Wisconsin, kitchens that required consistency and control in equal measure. The progression shows a steady accretion of range: formal training, then repeated service under pressure, then a clearer command of pace and identity. Today, Andrew Miller is chef of Merriment Social and chef of Third Coast Provisions. The two posts speak to different registers, but the through line is precision. At Third Coast Provisions, seafood remains the brief, and the restaurant’s modern frame gives that brief room to carry weight. The emphasis on pristine fish from the Great Lakes region and beyond keeps the work tied to sourcing, seasonality, and a clear regional reference point.

Today

At Merriment Social and Third Coast Provisions in Milwaukee, Andrew Miller is working across two kitchens with different demands. The more explicit statement of purpose sits at Third Coast Provisions, where seafood is treated as the core of the menu rather than a supporting category. That distinction matters in trade terms: it sets a kitchen’s priorities, shapes the menu’s structure, and defines how the restaurant is read by peers and diners alike.

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.”

Recognition

The clearest marker of Andrew Miller’s profile is the restaurant’s own positioning: seafood as an underserved category in Milwaukee, handled in a modern format with a tight sourcing lens. That framing functions as recognition on its own, identifying the work by its discipline and by the kind of dining experience it sets out to make.