David Miller

The Path

The line between floor leadership and executive oversight is often built one shift at a time. David Miller’s record shows that progression clearly: training at The Ohio State University and Columbus State Community College, then work that moved from restaurant operations into broader responsibility across Cameron Mitchell Restaurants. The throughline is not speed, but accumulation—service discipline, practical judgment, and the ability to read a dining room as well as a balance sheet. General management is where that discipline first took formal shape. At The Stouffer Restaurant Company, Miller served as General Manager until 1995, a role that depends on timing, consistency, and command of the details that keep service moving. In 1995, he became General Manager at Cap City Fine Diner, Cameron Mitchell Restaurants, bringing that same operating sense into a company where hospitality is built through repeatable standards and clear expectations. From there, he continued within Cameron Mitchell Restaurants as director of operations and later Executive Vice President, each step widening the scope of what he was accountable for. Independent catering runs parallel to that corporate track. Since 1995, Miller has been founder of Chef By Request Catering, a business focused on food for clients where presentation and reliability matter as much as flavor. That second lane matters: it keeps the work tied to direct client demands, while his restaurant leadership experience gives it scale, structure, and operational perspective. Since 2016, Miller has held the combined roles of president and Chief Operating Officer, Operating Partner at Cameron Mitchell Restaurants. It is a position that requires translating strategy into service, and service into standards that hold across multiple settings. In that sense, the title reflects more than administration; it reflects a working understanding of how guests experience consistency, whether the setting is a restaurant or a catered event.

The Work Today

As president and Chief Operating Officer, Operating Partner since 2016, the work sits at the point where high-level decisions become daily practice. Miller has described that work plainly: creating food for discerning clients who want healthy, delicious food for their families or special events. The emphasis is on use, not rhetoric—food designed to fit a household table or a planned gathering, with the expectations of both in view.

In Their Words “Today, I focus on creating food for discerning clients who want healthy, delicious food for their families or special events.” “I learned the love of preparing good, wholesome food from my grandmother.”

Acclaim

David's honors include Columbus Smart 50 Award, Induction as lifetime member of Les Amis d’ Escoffier Society, Winning episode of TLC’s 4 Weddings, Naperville Small Business of the Year Award, and American Culinary Federation President’s Award.