Jeremy Miller

Executive Chef

                Jeremy Miller, Bluepointe’s Executive Chef has always been surrounded by great food.  Early on as a child he developed his love for food from his mother, Cindy, who cooked fresh breads, pastries, and meals every night where the entire family of 6 would sit together and eat.

                His first restaurant job, at age 18, began as a dishwasher at a cajun restaurant in Augusta, GA.  It was here that he realized his love for the kitchen’s fast pace and hard work.  Embracing his inner chef, he put the dishes aside and became a line cook.  After one year of cooking, Jeremy left Augusta to pursue his passion, by enrolling in the culinary arts program at the Art Institute of Atlanta

                Upon Graduation, Jeremy landed a job with world renown chef Guenter Seeger in Atlanta at his 5 star 5 diamond restaurant Seeger’s.  Here, Jeremy admired the organization, cleanliness, and passion chef Seeger exhumed in order to strive to be the best.  After 2 years at Seeger’s Jeremy then traveled to NYC to work with Jean Georges Vongerichten at his flagship, 3 Michelin starred restaurant Jean Georges in the Trump International Hotel in the heart of Manhattan.  During his 3 year stint, Jeremy was inspired by Jean Georges drive as well and was surrounded with Jean Georges influence from southeast Asia and it‘s ingredients. 

                After NYC, on a quest to learn different cooking styles, Jeremy decided on California working as a chef de partie at The French Laundry in Yountville, CA.  Jeremy describes his experience at The French Laundry as his most inspiring restaurant venture of his entire cooking career.  While here, he learned a true restaurant work ethic and mentality while utilizing produce for a daily, seasonal changing tasting menu from multiple farms used exclusively for the restaurant.  Jeremy was very proud to be a part of the team to help get The French Laundry’s first 3 star Michelin rating.

                After Napa Valley, Jeremy traveled to southeast Asia firsthand to taste its unique food and flavors.  He spent 3 months in Thailand, Vietnam, Laos, and Cambodia.   He later came back to San Francisco, California to help open a wine bar concept RN74 by Michael Mina and Chef Jason Berthold, later to be nominated for best new restaurant by the James Beard Foundation.

                He then returned to Atlanta to join the Buckhead Life Restaurant Group as Chef De Cuisine at Bluepointe.  After a year, Jeremy accepted the Executive chef position, where he strives to continue the legacy of Atlanta’s best Asian influenced American cuisine

                Jeremy now lives in Buckhead, married to his high school sweetheart Cara and daughter Caroline.  On his days off he enjoys eating, exercising, and spending as much time as he can with his family.