Adrian Miller

For the American music entertainment executive, see Adrian L. Miller.

Adrian Miller
Photographer: Ryan Fila
Born	Adrian Miller
Nationality	American
Alma mater	Smoky Hill High School Stanford University Georgetown University Law School
Occupation(s)	Culinary historian, professional keynote speaker, policy advisor
Notable work	"Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time" "The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas" "Black Smoke: African Americans and the United States of Barbecue" "Cooking to the President’s Taste: Asian Heritage Chefs in White House History"
Awards	⭐️ 2014 & 2022 James Beard Foundation Book Award-Winner for Reference and Scholarship ⭐️ 2018 NAACP Image Award Nominee ⭐️ 2022 Colorado Book Award Winner
Website	adrianemiller.com

Adrian Miller is an award-winning culinary author, professional speaker, certified barbecue judge, and former attorney. Adrian previously served as a White House special assistant to President Bill Clinton, and as a senior policy analyst for Colorado Governor Bill Ritter Jr. He is currently the Executive Director of the Colorado Council of Churches, and recently co-curated the “Proclaiming Colorado’s Black History” exhibit for the Museum of Boulder. Adrian lives in Denver, Colorado.

Early life and education

After graduating from Smoky Hill High School in Aurora, Colorado, Miller attended Stanford University, where he was resident counselor to David O. Sacks. Miller graduated on April 4, 1991, with a bachelor's degree in international relations. He next attended Georgetown University Law School, where he earned a J.D. in 1995.

Career

Adrian Miller began his career in public service as a special assistant to President Bill Clinton and as deputy director of the President's Initiative for One America, the first White House program explicitly focused on closing racial divides. He stepped down from his role following the transition to theGeorge W. Bush Administration.

During a period of professional transition, Miller was inspired by John Egerton's book Southern Food: At Home, on the Road, in History to explore the cultural history of food in America, particularly African American culinary traditions. This exploration led to his first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, which he published with the University of North Carolina Press in 2013, which won the 2014 James Beard Foundation Book Award for Reference and Scholarship. It was also named a non-fiction honor book by the Black Caucus of the American Library Association. Blending archival research with personal travel to over 150 restaurants across 35 cities, the book examines how African American migration reshaped Southern foodways across the United States.

While researching for Soul Food, Miller began tracing the overlooked contributions of African Americans in White House kitchens. This became the focus of his second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas, published in 2017 (again with the University of North Carolina Press). Through extensive archival research, Miller identified the names of over 150 African Americans who served as presidential cooks, stewards, and chefs—many of whom had never before been publicly acknowledged. The book was a finalist for the 2018 NAACP Image Award for Outstanding Literary Work, Nonfiction. In the course of research, Miller was able to identify the names of 150 African-Americans who cooked in the White House, though there were many more who remain unnamed.

Miller's third book, Black Smoke: African Americans and the United States of Barbecue (2021) examines the central role of African Americans in shaping American barbecue culture. The book profiles pitmasters, restaurateurs, and regional traditions while including 22 recipes. It was awarded the 2022 James Beard Foundation Award in the Reference, History, and Scholarship, as well as the 2022 Colorado Book Award for History.

In 2025, Miller published his fourth book Cooking to the President’s Taste: Asian Heritage Chefs in White House History. The work uncovers the largely untold stories of Asian American and Asian immigrant chefs who contributed to presidential cuisine from the late 19th century onward. Many began their service through the U.S. Navy and went on to cook aboard presidential yachts, at retreats like Camp David, and in the White House itself. Drawing on archival research and personal interviews, the book shares behind-the-scenes anecdotes and presents 60 tested recipes, ranging from state dinners to personal favorites of various First Families.

Beyond his writing, Miller has served as a policy analyst for Colorado Governor Bill Ritter, a board member of the Southern Foodways Alliance, and currently serves as executive director of the Colorado Council of Churches. As a nationally and internationally recognized speaker, Miller delivers keynote presentations that explore the intersections of food, history, race, and identity. With wit and deep scholarship, he helps organizations navigate cultural complexity, foster inclusion, and inspire dialogue through the lens of culinary heritage.

Personal life

Miller lives in Denver, Colorado.

External links

• Official website