From coast to coast, Preston Miller has made a name for himself with his vast culinary expertise and leadership in the kitchen. Before graduating from the Culinary Institute of America in 2008, Preston gained experience with seafood in restaurants in New Hampshire and Puerto Rico, where he notably was responsible for weekly and daily bread production at San JuanÕs Perla restaurant. Moving back to the States in 2008, Preston became the Executive Sous Chef at April BloomfieldÕs The Breslin Bar and Dining Room in New York City, where he was responsible for maintaining the Michelin star standard for all products received and dishes served. In 2014, Preston was named the Executive Chef of SeattleÕs Bar Sajor where he demonstrated his knowledge of seafood and whole animal butchery. PrestonÕs Boston debut in 2016 as the Executive Chef of RUKA also ushers of Nikkei and Chifa cuisine into the city.