Chef Ted Miller

Chef At Home in Scottsdale

Chef Ted, an award-winning executive chef, brings over 20 years of culinary expertise to the table. Trained at Johnson and Wales University, he specializes in Global Soul cuisine, blending diverse flavors with local ingredients. His extensive experience includes catering for the military and high-profile events, ensuring unforgettable dining experiences. Chef Ted's dedication to innovation and quality sets him apart in the culinary world.

For me, cooking is...

For me, cooking is an exhilarating adventure where flavors dance together, creating unforgettable moments and culinary magic.

I learned to cook at...

I learned to cook from my grandparents and was inspired by my world adventures and PBS cooking shows.

A cooking secret...

is blending tradition with innovation, creating dishes that are both comforting and exciting.

My menus

New Orleans 2nd n Canal

STARTER

Choose 1 dish

Andouille Sausage-Stuffed Mushrooms Cremini mushrooms filled with andouille sausage, breadcrumbs, and Parmesan cheese

Fried Green Tomatoes with Crab Rémoulade Crispy fried green tomatoes topped with lump crab and a tangy rémoulade sauce

Boudin Balls Spiced pork and rice sausage rolled into balls, breaded, and deep-fried, served with Creole mustard

Local Charcuterie Board

FIRST COURSE

All inclusive

Chef Choice salad W/Housemade Dressing

MAIN COURSE

Choose 1 dish

Crab-Stuffed Flounder with Lemon Cream Sauce,Corn and Shrimp Maque Choux,Parmesan Herb Grit Cakes

Boudin-Stuffed Quail, Charred Asparagus with Lemon Butter,Cheddar Grit Cakes

Cajun-Spiced Roasted Chicken, Charred Brussels Sprouts with Bacon and Cane Syrup Glaze,Red Beans and Rice

Tasso-Crusted Lamb Chops,Stewed Okra and Tomatoes,Andouille Sausage Cornbread Dressing

Crispy Catfish with Creole Tomato,Stewed Okra and Corn with Smoked Shrimp,Garlic Butter Rice Pilaf

Grilled Filet Mignon with Bourbon-Peppercorn Sauce,Garlic Roasted Brussels Sprouts with Bacon,Crawfish Dirty Rice

Alabama White Bbq Chicken German Potato salad, Spinich Salad with Bacon Vinaigrette

DESSERT

Choose 1 dish

Pecan Praline Bread Pudding Cups Bread pudding baked in individual cups with a pecan praline glaze

Mini King Cakes Individual king cakes filled with cream cheese and drizzled with colorful icing

Fresh: A Soulful Supper

STARTER

All inclusive

Kids’ Option: Chicken skewers with rice crackers

Chilled Cucumber Cups with Quinoa, Lemon & Dill

Mini Chicken Kofta with Mint Cucumber Raita

Grilled Peach Skewers with Basil & Local Honey

Zucchini Fritters with Fresh Herb Yogurt

FIRST COURSE

All inclusive

Shaved Fennel & Apple Slaw with Champagne Dressing

Kids’ Option: Cucumber sticks, fruit salad

Asparagus & Snap Pea Salad with Toasted Almonds

Chilled Melon Soup with Lime & Ginger

Farmers Market Garden Salad with Lemon Vinaigrette

MAIN COURSE

All inclusive

Pan-Roasted Chicken Thighs with Parsnip Mash & Buttered Green Beans

Seared Halibut with White Bean Purée & Roasted Broccolini

Herb-Grilled Salmon with Citrus Beurre Blanc & Garlic Sautéed Swiss Chard, mushroom risotto

Lemon Thyme Chicken Breast with Market Greens & Wild Rice Pilaf

Kids’ Option: Baked Chicken with White Rice and Steamed Green Beans

Butter-Poached Fish of the Day with Citrus Foam Over a Spring Pea & Mint Risotto, paired with Heirloom Carrot & Asparagus

DESSERT

All inclusive

Mini Vanilla Bean Rice Puddings

Grilled Pineapple with Cinnamon Whip

Almond Flour Lemon Cake with Fresh Berries

Coconut Chia Pudding with Mango Purée

The Island Blush: A Rosé-Tinted Taste of Paradise

STARTER

All inclusive

Tropical Ceviche in Hibiscus Cups Snapper, mango, and passionfruit in citrus marinade with pink peppercorns

Pink Shrimp Lollipops with Guava Chili Glaze Coconut shrimp on skewers with a vibrant pink guava glaze

Watermelon & Feta Island Bites Stacked cubes of watermelon, feta, mint, and balsamic pearls

Mini Tuna Tartare Cones Spiced ahi tuna in crispy cones with avocado mousse and wasabi caviar

FIRST COURSE

Choose 1 dish

Island Greens & Pink Grapefruit Salad Local greens, pickled onions, cashews, and honey-passionfruit dressing

Lobster Bisque with Papaya Cream Swirl Rich, velvety bisque with a tropical finish

Roasted Beet Carpaccio with Citrus Vinaigrette Thin-sliced beets, arugula, candied macadamias, and goat cheese

Watermelon Gazpacho with Coconut Foam Chilled pink soup with a tropical twist

MAIN COURSE

All inclusive

Seared Lobster Tail & Coconut Mahi Mahi Duo With pink pineapple fried rice and grilled asparagus

Grilled Caribbean Snapper with Rosé Beurre Blanc Served with sweet potato purée and charred broccolini

Tamarind Glazed Shrimp & Plantain Mash Over rum-roasted vegetables and micro cilantro

Pink Peppercorn Crusted Salmon With guava reduction, jasmine rice, and sautéed zucchini ribbons

DESSERT

Choose 1 dish

Guava Cheesecake Bites Topped with hibiscus syrup and a coconut graham crust

Strawberry Shortcake Tower Layered sponge cake, whipped cream, strawberry pearls, and edible gold

Passionfruit & Strawberry Panna Cotta With a dragonfruit coulis and fresh mint

Pink Velvet Cake with White Chocolate Ganache Served with vanilla bean ice cream and candied flowers

Shirin Nights: A Persian Affair

STARTER

Choose 1 dish

Zeytoon Parvardeh & Barbari Bread Marinated Persian olives with walnuts, garlic, mint & pomegranate molasses

Persian Herbed Cheese Spread Whipped feta with tarragon, chives, and radish, served with sesame crackers

Cucumber-Yogurt Cups with Rose & Dill Refreshing and floral, topped with micro herbs and edible petals

Mini Saffron Chicken Skewers Chargrilled, glazed with a saffron-lime butter drizzle

FIRST COURSE

All inclusive

Chef Choice Salad w/ Homemade Vinaigrette

MAIN COURSE

All inclusive

Persian Sea Bass with Saffron & Barberry Butter,shirin rice with saffron-barberry glaze,Chef Choice Veg

Pomegranate & Herb-Crusted Lamb Chops, Tahdig with Golden Saffron Crust, Roasted Beets with Minted Labneh

Saffron Chicken Thighs with Preserved Lemon,Shirin Polo (Persian Sweet Rice),Grilled Vegetables with Sumac & Lemon

Roasted Eggplant & Tomato Stew (Vegetarian Fesenjan) Walnut-pomegranate sauce, charred eggplant, with basmati or herb rice

DESSERT

All inclusive

Persian Love Cake with Rosewater & Pistachio Moist, delicate, and birthday-perfect

Saffron & Cardamom Ice Cream Homemade Persian-style gelato with pistachios and rose petals

Rosewater Panna Cotta Silky and floral with a touch of honey and crushed pistachio

Fresh Berries with Orange Blossom Cream Light, elegant indulgence

Tokyo Lunch Lounge

STARTER

Choose 1 dish

Cucumber Sunomono Salad – Pickled cucumber with sesame-free rice vinegar and ginger

Avocado & Daikon Salad – Layered with microgreens, cucumber ribbons, and ponzu-style dressing

FIRST COURSE

All inclusive

Miso Soup (No Tofu) – Made with gluten-free miso, wakame seaweed & scallions

MAIN COURSE

Choose 1 dish

Grilled Teriyaki Chicken – Housemade soy-free teriyaki glaze with ginger and mirin Japanese Sweet Potato Mash – Roasted satsumaimo with a hint of maple, chef’s special vegetables

Peppered Chicken w/ Balsamic Rice & Chef's Special Vegetables

Kinpira Stir-Fry – Carrots and burdock sautéed in tamari glaze over rice noodles

Forbidden Black Rice with Ginger Scallions – Bold and nourishing with citrusy depth Charred Broccolini with Togarashi Citrus Dust – Flavorful without the heat Seared Grass-Fed Beef Tataki – Lightly cooked slices with gluten-free citrus tamari dip

Miso-Glazed Salmon (Soy-Free) – Baked with a house miso glaze on cedar, gluten- and dairy-freeGarlic-Sesame Rice – Aromatic jasmine rice with garlic oil (no sesame used),client’s choice veg

DESSERT

All inclusive

Asian Dessert Charcuterie

Island Roots & Comfort

STARTER

All inclusive

Bacalaítos (Salted Cod Fritters with Cilantro Aioli)

Mini Yuca Bites with Sofrito Butter

FIRST COURSE

Choose 1 dish

Coconut-Pumpkin Soup with Toasted Pepitas

Shrimp & Avocado Salad with Citrus Vinaigrette

Chef Choice Salad w/ Homemade Vinaigrette

MAIN COURSE

Choose 2 dishes

BBQ Ribs with Guava Glaze — with Island Mac & Cheese and Smoky Beans

Skirt Steak Churrasco with Chimichurri — with Yuca Mofongo & Sautéed Broccoli

Stuffed Avocado with Crab Salad — with Lime Slaw & Sweet Potato Chips

Pollo Guisado (Stewed Chicken) — with Sofrito Rice, Fried Yuca & Sautéed Green Beans

Seared Snapper with Garlic-Lime Butter — with Coconut Jasmine Rice & Island Vegetables

Mojo Roasted Pernil — with Arroz con Gandules, Sweet Plantains & Cilantro Slaw

Shrimp in Creole Sauce — with Arroz Blanco, Red Beans & Fried Plantains

Grilled Tofu with Sofrito Marinade — with Pigeon Pea Rice & Citrus Kale Slaw

Garlic Citrus Chicken Thighs — with Traditional Mofongo, Roasted Corn & Island Greens

DESSERT

Choose 1 dish

Flan de Queso (Cream Cheese Flan with Caramel)

Tembleque (Coconut Pudding) with Cinnamon & Spiced Rum Glaze

Guava Cheesecake with Coconut Cookie Crust

Texas Heat & Sweet BBQ Bash

STARTER

Choose 2 dishes

Roasted Street Corn Dip with House Chips

BBQ Pulled Pork Sliders on Hawaiian Rolls

Fire-Grilled Shrimp Skewers with Chipotle Lime Glaze

Mini Texas Cornbread Muffins with Jalapeño Honey Butter

Smoked Brisket Deviled Eggs

FIRST COURSE

All inclusive

Chef Choice Salad w/ Homemade Vinaigrette

MAIN COURSE

Choose 1 dish

Glazed Quail & Waffle Biscuit Crispy quail glazed in apricot-BBQ and served atop a black pepper waffle biscuit,Brown Sugar Bacon Brussels (or vegan option),Heirloom Grits with Fire-Roasted Corn

Vegan Jack'd Up BBQ Stack (Plant-Based) Grilled jackfruit layered with smoked eggplant bacon and spicy slaw,Vegan Mac w/ Cashew Cheddar,Grilled Okra & Tomato Salad with Lemon Zest Oil

Texas Twang Surf & Turf Smoked brisket burnt ends + Blackened Gulf shrimp skewer,Baked Sweet Potato Mash with Cinnamon Butter Crumble,Southern Elote Pasta Salad

Sticky Henny Wings & Waffles (Bachelorette Fave) Fried crispy then glazed in Hennessy-honey-brown sugar sauce ,Red Velvet Cornbread Waffle,Pink Pickled Cabbage Slaw with Peach Vinegar Drizzle

Cowboy Ribeye Remix Charred bone-in ribeye with smoked shallot butter and rosemary hickory crust,Buttermilk Cheddar Grits Wood-Grilled Street Corn Salad with Tajín Crunch

Lemon Pepper Turkey Chop Supreme Texas-sized boneless turkey chop grilled and lacquered in lemon-pepper honey butter,Smoked Collards with Candied Garlic,Savory Bread Pudding "Dressing" with Creole Gravy

Brisket Royalty Plate Smoked Black Angus brisket, sliced thick with a burnt-end glaze of molasses-bourbon BBQ ,Roasted Hatch Chile Mac & Smoked Gouda,Cornbread Madeleine Muffins with Sweet Cream Whip

DESSERT

Choose 1 dish

Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)

Pineapple Upside-Down Cake Jars with rum caramel

Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF

Chocolate Espresso Pot de Crème Rich custard with dark chocolate ganache and espresso whipped cream

Coastal Glow-Up

STARTER

Choose 1 dish

Crab Cakes with Avocado Remoulade

Watermelon Gazpacho Shooters with Mint & Lime (GF, Vegan)

Heirloom Tomato & Burrata Salad with Basil Oil

Cucumber cups w/ crab salad

FIRST COURSE

All inclusive

Chef Choice Salad w/ Homemade Vinaigrette

MAIN COURSE

Choose 1 dish

Island Curry Salmon with Coconut-Lime Cream Over jasmine rice with grilled bok choy, gingered sweet potatoes, and crispy shallot topping. (GF, DF)

Surf & Soul Combo – Blackened Shrimp + Smoked Short Rib Served with coconut grits, braised greens with lemon zest, and charred corn salad with scallion oil. (GF, DF)

Seared Cauliflower Steak with Green Goddess Drizzle Set on a bed of spiced quinoa, roasted rainbow carrots, and cucumber-mint salad with cashew crema. (Vegan, GF, Dairy-Free)

Peach-Bourbon Chicken & Waffles (Gluten-Free Option Available) Crispy cornmeal waffles with thyme-honey butter, peach-bourbon glaze, and a side of arugula & watermelon salad. (GF option available

Alabama White Bbq Chicken German Potato salad, Spinich Salad with Bacon Vinaigrette

Free-Range Roast Chicken with Meyer Lemon and Rosemary, Wild Rice Pilaf with Almonds and Cranberries,Roasted Brussels Sprouts with Balsamic Glaze

DESSERT

Choose 1 dish

Pineapple Upside-Down Cake Jars with rum caramel

Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF

Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)