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Certainly, the first consideration for any catered event is sumptuous food. Chef / owner Jeffrey Miller had the privilege to apprentice at some of the most revered restaurants in New York (La Cote Basque, Le Cirque, An American Place, Bouley) and on the Continent (France's Michelin-starred Moulin de Mougins, and London's Simpsons-in-the-Strand). The creativity in presentation, emphasis on freshness, and attention to detail that he learned at these world-class restaurants have helped create the high standards that define Jeffrey Miller cuisine today.
