Durham, NC – In the heart of Durham’s culinary scene, Savannah Miller, the talented chef behind M Tempura, has become a rising star not just locally but nationally, thanks to her remarkable journey on Bravo’s acclaimed competition show, “Top Chef.” As the runner-up on the most recent season, Miller showcased not only her exceptional cooking skills but also her deep connection to flavors and ingredients that tell her personal story.
Miller, a North Carolina native from Pinehurst, has had a long road to culinary acclaim. Her passion for cooking began during her high school years working in restaurants, eventually leading her to the New England Culinary Institute in Vermont. It was there she developed a taste for the nuanced flavors that define her cooking today, like malt vinegar powder and cranberry vinegar.
After honing her skills in New England’s farm-to-table scene, Miller returned to her Southern roots in 2017, joining M Tempura in Durham the following year. The Japanese tempura-style restaurant became a place for her to explore and refine her craft. Miller’s dishes are elevated by a mix of local ingredients and global flavors, like dried yuzu peel, bonito flakes, and shirodashi.
Miller stepped away from M Tempura in 2022 to help launch Glasshouse Kitchen in Research Triangle Park as its executive chef, where she answered foundational culinary questions about her voice and menu. But her culinary journey took a dramatic turn when she received an unexpected Instagram message from producers of “Top Chef,” inviting her to audition.
For Miller, who had always envisioned competing on the show “someday,” the invitation was life-changing. After realizing the message was legitimate, Miller plunged into months of rigorous preparation, even transforming her kitchen into what she described as a “war room,” complete with large easel pads mapping out potential dishes and strategies.
The season, filmed in Wisconsin, pushed Miller to her limits, with challenges ranging from crafting dishes with local ingredients like cranberries to overcoming intense physical and emotional moments, including an injury during a high-stakes fish boil challenge. Despite the pressure, Miller’s resourcefulness and creativity shone, bringing her to the finale.
After her time on “Top Chef,” Miller returned to M Tempura, reaffirming her love for the intimate, high-pressure environment of a restaurant kitchen. Her fiancé, Justin Nye, a farmer supplying fresh ingredients to local restaurants, has been a constant source of inspiration and support in her culinary and personal life.
Miller’s journey exemplifies the vibrant and evolving food culture of Durham, where local ingredients, global techniques, and creative talent collide. As she balances wedding planning, time with her fiancé and pets, and dinner service, Miller continues to carve out her place as one of Durham’s culinary leaders.
The Bull City Citizen celebrates local voices like Miller’s that put Durham on the culinary map. Her story of resilience, innovation, and a deep appreciation for community underscores what makes the city a true dining destination. Miller’s next chapter is sure to be as flavorful as her dishes.
