ERIC MILLER // Executive Chef & Proprietor

Miller attended The Culinary Institute of America, where he graduated in 1980. After the CIA, Chef Miller spent time in notable New York kitchens, including The Helmsley Palace Hotel in Manhattan and The Long Wharf and Carol’s in Sag Harbor. In 1985, he was awarded “Chef of the Year” by The Aspen Times for his culinary brilliance at Aspen’s Charlemagne Restaurant. He then transitioned back to NYC fine dining under famed chef Christian Delouvrier at Le Parker Meridien’s Maurice, earning three stars from The New York Times.

Miller took on entrepreneurship, opening a string of well-received restaurants including City Café, which earned two stars from The New York Times; Italian restaurants Chianti, and Tavola, with Italian master Mark Strausman; plus Cavo, a in partnership Mediterranean hotspot in Astoria, Queens. In 2005, Miller went farther east, acquiring catering firms FOOD & CO and Hampton Clam Bake and Catering Company, go-to services for the Hamptons’ chic elite. With all three projects, Miller firmly established relationships with local purveyors and fisheries while cementing his Long Island roots.

Most recently, Miller served as Partner and Executive Chef of Sag Harbor’s Madison and Main, a buzzed-about pop up New American seafood tavern specializing in local, natural, sustainable, and organic sourced ingredients. Bay Kitchen Bar in East Hampton is poised to be Miller’s crowned jewel, encompassing his culinary heritage, a dream team of partners and colleagues and a magical location.

ADAM MILLER // GM & Proprietor

Miller is thrilled to be a part of the family business. After graduating from Pratt Institute in 2009, Miller founded Waverly & Irving, a line of handmade, aromatic soy candles set in original vintage and antique vessels that he salvages. The line is carried by Bergdorf Goodman, The Smithsonian Institute and other fine retailers and was recognized with a SustainAbility: design for a better world® Award at the 2012 Jacob Javits Gift Show. With a natural eye for fashion and décor, Adam began taking on more hospitality-focused design work. He served as Director of Operations at Madison and Main in Sag Harbor, opening the restaurant with his father.

KEITH RENNIE // Chef de Cuisine

Longtime friend of Eric Miller, chef Rennie brings experience ranging from Pieces and Mad Fish to Nice Matin. He worked for restauranteur, Simon Oren, to launch 5 Napkin Burger and Brother Jimmy's locations. When Miller was opening Madison & Main in the summer of 2013, he called on his old friend Keith whom he had known for over twenty years.