John Miller, Chartwells Executive Chef, will compete in the 23rd IKA World Culinary Olympics as a member of the 2012 Michigan Culinary Olympic Team. The competition will take place October in  Messe Erfurt, Germany. .

According to the Chartwells website, Miller has 19 years of culinary experience. Miller said his passion for food was developed at a young age.

According to Miller, his family was his main inspiration to become a chef. While growing up, Miller said he was fortunate enough to not only watch his mother and grandmother cook but to be a part of the process.

Miller’s interest in the culinary arts led him to become a cook at several restaurants. After four years, Miller said his friend encouraged him to continue his career by getting an education in the field.

Now a certified Chef de Cuisine, Miller attended Macomb Community College. Those who succeeded in the culinary arts were those who went the extra mile, he said.

“The people that excelled pushed for it,” Miller said.

Miller’s career at Chartwells began November 2009. He said he was always skeptical about working at a corporate level: he worried it would limit his creativity. But Miller said he found it was the right fit for him.

“(Working at Chartwells) was very conducive to my field and my lifestyle,” Miller said.

“John is a very talented chef and self-driven,” Gerald Gatto, current resident district manager of Chartwells and previous executive chef, said. ”He possesses strong leadership skills and culinary creativity.”

Gatto said that Miller’s work ethic is what sets him apart from others in the field.

“I have fully supported John in his Olympic journey,” Gatto said. “Not many chefs have the drive or the culinary ability to achieve such a task.”

This year’s Culinary Olympics will be Miller’s second time participating. In 2000, he competed as a member of a student team from Macomb Community College.

Miller said his involvement this year was the result of being in the right place at the right time. He said he decided to get involved after discussing the revival of the Michigan Culinary Team, which had dissolved in 2000, with a colleague.

Miller said the competition itself consists of several categories with various platters. In some areas, these platters will be judged on flavor, color, preparation and portion size, according to Miller.

He said chefs will try to create refined, elegant and cutting-edge dishes that could be served in restaurants.

“(Chefs are) trying to do stuff that may be done in the future,” Miller said.

Miller is looking forward to is, meeting chefs from around the world.

“(There are) 1,600 chefs converging in a city the size of Flint really,” Miller said.

Miller said he would like to bring home a gold medal, and he was always taught in the culinary world that you do not win a silver medal, you lose a gold medal.

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