School of Hotel Administration
Douglass Miller is a lecturer at Cornell University, School of Hotel Administration, Ithaca, NY. He teaches the Restaurant Management class and has also taught the Beers and Brewing class. Prior to Cornell University, he was a professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY, where he graduated from in 1989. Mr. Miller is a Certified Specialist of Spirits (CSS); Society of Wine Educators, Certified Beer Server; Cicerone, and has taken the introductory Sommelier Course; The Court of Master Sommeliers. He also holds a Master’s of Hospitality Administration from the University of Nevada, Las Vegas. In Mr. Miller’s 30 years in the hospitality industry, he has held various culinary, restaurant and dining room management positions. He spent almost 10 years with Four Seasons Hotels and Resorts in various positions including Assistant Director of Food and Beverage in Santa Barbara, California. He also worked at Four Seasons Properties in Hawaii, San Diego, San Francisco, Las Vegas, and New York City. With the company, he was instrumental in creating the beverage programs. Mr. Miller has also worked for Cornell Dining at Cornell University, Marriott Hotels, Wyndham Hotels and various independent restaurants. Mr. Miller has spoken at several national conventions and trade shows including Savor: The Craft Beer & Food Experience, Tales of the Cocktail, Nightclub and Bar Show, Manhattan Cocktail Classic, International Restaurant & Foodservice Show, and National Conference of Popular Culture. He has also been interviewed by the Associated Press, The New York Post, The Wall Street Journal, Nation’s Restaurant News, and has had cocktails published in Liquor.com, USA Today Magazine, and AOL. Douglass Miller was content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.