Executive Chef - Jason Miller

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Springs Orleans is proud to have Jason Miller as our Executive Chef and Culinary Leader.

Jason was was raised on the Gulf Coast of Florida by a Southern family, which has influenced his style. Jason got his reverence and inspiration from cooking with his grandmother who was a strictly from-scratch Southern cook. At the age of 18 he started his career in the restaurant industry and moved from Florida to New Orleans with the goal of learning everything possible from some of the best chefs in the world. Under his credentials are notable establishments such as Broussard's, the Bombay Club, Louis the 16th, and The Windsor Court Hotel, the latter of which he served under Rene Bajeux, a master Chef of France.  

During his time in New Orleans, he developed a passion for Cajun cuisine and furthered his education in the art of Cajun and Creole flavors as the executive chef of Charley G's Louisiana Seafood Grill. Soon thereafter he relocated to another iconic food city: Austin, Texas, serving as the Banquet Chef at the Omni Hotel before eventually finding his way to Colorado Springs. Prior to leading the culinary team at Springs Orleans, Chef Miller was the assistant dean of Paragon Culinary School, Chef de Cuisine of the Blue Star and Executive Chef at Whole Foods Market.

When Jason is not cooking or teaching classes you will often find him foraging for wild mushrooms in the mountains or at home brewing his own beer.