Chef Asher Miller joined Wolfgang Puck's 20*21 in April 2005. He took over the helm as executive chef about a year ago, lending his strong leadership skills and creative talents to the Asian inspired restaurant and Wolfgang Puck Catering.
Chef Miller, a New Hampshire native, seemed destined for a culinary career from childhood. His mother, a school teacher, planned many activities for the children she taught in their home, including one called “mystery cooking.” Chef Miller and the other children experimented with ingredients in tiny tin foil pans using candles for heat. This is his first — and favorite — memory of cooking.According to Chef Christopher Damskey, he was ultimately destined to work at Chambers Kitchen inside the Chambers hotel. Originally an art major, Damskey finds cooking inside the art-laden hotel gives him an opportunity to express his creativity while being literally surrounded by contemporary masterpieces.
Chef Damskey joined Chambers as Chef de Cuisine when it opened in 2006 and was promoted to executive chef in May 2008. Before joining the Chambers Kitchen team Damskey had worked his way up through the restaurant world working at some of the Twin Cities most critically acclaimed restaurants, including Five, Solera and Aquavit, as well as Goodfellows, W. A. Frost and Table of Contents. At a national level, Damskey has cooked at NOLA’s, Commander’s Palace in New Orleans, and both NoMI and Charlie Trotter’s in Chicago. Damskey has an ACF (American Culinary Federation) degree in Culinary Arts from St. Paul Technical College and attended the Scottsdale Culinary Institute.I'm looking forward to seeing what the chefs create, as they are so evenly matched from a talent and temperament-level, that it could be a night filled with drama!
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