We’re revisiting our Capital Chefs feature with a series by music reporter Mickey McCarter. A lot has been happening recently in kitchens in D.C. restaurants, and Mickey takes a look into them from his usual seat at the bar in this series, which runs weekly on Thursdays.
Out of art school, Jesse Miller sized up his prospects and took a job at the Elkridge Furnace Inn in Elkridge, Md.
The restaurant has one of the best wine programs in Maryland, offering gourmet French food to hungry customers as well as hosting weddings and catering.
At first thankful for a job, Miller ended up staying there for seven years.
“I was lucky enough to get a job there and that’s how this started,” said Miller, now chef at Bar Pillar and its sister establishment Café Saint-Ex. “Otherwise, I would still be trying to paint and living in the street someplace.”
He learned a lot at the Elkridge Furnace Inn that he applies to Bar Pilar, where his friends and customers hail him as an innovative chef.
“I was taught that a chef should accommodate anything at any time for anyone,” Miller said. “If you don’t like our options, we can always do something.