Skip to main content

Isaac Miller

By March 1, 2019June 10th, 2021Featured Chefs
Isaac Miller
Isaac Miller


Isaac Miller

Professional Website:

What are some of your favorite Pacific Gourmet products?:

The smoked paprika chili flakes from Pons, the Feuille de Brick, and the mixed Provencal olives.

Pons Smoked Paprika Flakes
Feuilles De Brick
Olives Provencale Fresh Mix Pitted

Why do you enjoy working with Pacific Gourmet?:

“The customer service is top notch! I’ve been fortunate to have amazing reps since I started working with Pacific Gourmet in 2002. They always come with some new and exciting products to keep ideas fresh. And if they didn’t know anything off the top of their head, they always find out and get back to me right away.”


Isaac started cooking as a teenager in Alameda, CA, where he would spin produce from farmers’ markets into creative dishes for his family. The California Culinary Academy graduate developed his skills over 22 years working at some of the Bay Area’s most respected restaurants before landing at Timber and Salt in 2017. At Timber and Salt, he continues to build on the thoughtful and playful cuisine from Maven that earned him a spot on the SF Chronicle Top 100 Restaurant list three years in a row.

Previous experience includes a year as lead line cook at venerable three Michelin-starred Manresa in Los Gatos, CA, where Miller honed his craft under chef David Kinch and collaborated with chef peers Jeremy Fox, Charlie Parker, and Justin Severino. He transitioned to Manresa after serving as executive chef of San Mateo’s 231 Ellsworth, widely considered one the Peninsula’s best fine dining restaurants, where he spent a total of nine years. In addition to these high profile posts, Miller has led and worked the lines at a host of restaurants including One Market, Flea St. Cafe, and Sons & Daughters.

He enjoys spending time with his wife and teaching his 3-year-old how to break dance.

Learn more about him here:

Isaac Miller