Megs Miller

A steady accumulation of floor time, bar experience, and guest-facing work sits behind the co-founder credit at FAM, which Megs Miller has held since 2018. The role reflects a career shaped less by abrupt shifts than by repeated contact with service, product, and the working language of hospitality. Moving to Latin America brought her closer to the ingredients and traditions that mattered to her practice, and cocktails and spirits became the core of that focus.

Within that field, agave spirits became the anchor point, and her work has continued to develop around that category and the regional traditions attached to it.

Concierge management at Promontory Club asks for coordination, timing, and a steady hand. In Megs Miller’s case, it also draws on the same service instincts that inform bartending: reading a room, anticipating needs, and keeping interactions clear and composed. The work depends on detail without display. A guest experience has to move smoothly, and that requires the kind of judgment that comes from experience on the floor as much as behind the bar. Across both roles, the craft is in making hospitality feel exact without making it feel heavy.

Agave spirits define the center of Megs Miller’s practice. That specialization gives her work a specific register in a field where broad exposure is common but depth is harder to sustain. The category carries regional knowledge, texture, and working tradition, and her long focus on it points to disciplined attention rather than passing interest. From Canada to Latin America, and from bartender to co-founder and Concierge Manager, her path has remained tied to service and spirits in equal measure.