‘Food is Never Just Food – It Always has a Narrative.’ Hospitality Community Mourns Chef Ernest D. Miller

3 Min Read By MRM Staff

Ernest D. Miller, Coast Packing Company's Corporate Chef and a popular figure on the Southern California food scene, died in his sleep on Friday, Sept. 21, in Indianapolis, Indiana. He was 51. Miller, who had been called “the Huell Howser of California food," was a chef, historian, educator, consultant and speaker.

Chef Ernest D. MillerModern Restaurant Management (MRM) magazine profiled Chef Miller in our MRM Talking With series last year when he joined Coast Packing.  For more, read here. 

As Coast’s Corporate Chef for the last year and a half, Miller maintained an active schedule educating the public on the qualities and benefits of animal fats, mainly Beef Tallow and Lard.  A familiar presence in museums, schools and kitchens throughout Southern California, he was co-leader of Slow Food Los Angeles, a member of the speakers’ bureau for the Culinary Historians of Southern California, lecturer for the National Food and Beverage Foundation, director of Slow Food…