Douglass Miller

Douglass Miller


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Faculty Expertise

  • Food & Beverage Management
  • Food Industry Management
  • Hotel and Restaurant Management
  • Operations Management
  • Beverage Management
  • Beer
  • Cocktails
  • Distilled Spirits
  • Cider
  • Non Alcoholic Beverages


School of Hotel Administration
Cornell Directory Entry


Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country including Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, CA, Philadelphia, and Washington DC. Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. He is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and University of Nevada, Las Vegas, where he holds a Master’s of Hospitality Administration. Currently, he is a lecturer in food and beverage management at the SC Johnson College of Business, School of Hotel Administration (SHA). Before Cornell University, he was a professor of hospitality and service management at the CIA. 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. Also, he has spoken at several conferences including Tales of the Cocktail, Craft Brewers Conference, Great American Beer Festival, and Menus of Change.
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, USA Today Magazine, and AOL. Douglass Miller was a content provider and consultant on the CIA’s book, Remarkable Service: A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners.

Selected Publications

  • "A Guide to Winning and Keeping Customers for Servers, Managers, and Restaurant Owners", Ed. Douglass Miller. John Wiley & Sons. (2014)

Awards and Honors

  • Second Place in U.S. National Cocktail Competition (2013) Drambuie, U.S. National Cocktail Competition, New Orleans
  • Winner of Saveur Test Kitchen Cocktail Competition (2014) Pallini Limoncello, Saveur Test Kitchen Cocktail Competition, New York
  • 2014 Faculty Member of the Year (2015) The Culinary Institute of America, Hyde Park, NY

Recent Courses

  • HADM 4375 - Introduction to Fermented Grains, Hard Ciders, and Sake
  • HADM 3350 - Restaurant Management

Academic Degrees

  • MA University of Nevada, Las Vegas, 2014
  • BS State University of New York, Empire State College, 2010
  • AOS The Culinary Institute of America, 1989

In the news

January 19, 2016
Class Project Produces Local Brews

July 20, 2016
Using Spent Grain in Your Brewpub's Kitchen

April 19, 2017
New York Craft Beer App A Great Guide to Breweries