Jesse Miller

Washington D.C.

Farm-to-Table, Classic


Specialities

Farm-to-Table, Classic

About Jesse Miller

Jesse Miller is the Executive Chef at Washington D. C’s Bar Pilar and its sister establishment, Saint-Ex. He got his start in the culinary world at the Elkridge Furnace Inn in Maryland, where he worked with Chef Justin Bittner. Jesse brings to diners fabulous farm-to-table dishes that riff on classic preparations in a way that is at once familiar and innovative. Committed to working with the customer when to accommodate allergies, health concerns, and taste preferences,  Jesse embraces this challenge with the same sort of enthusiasm with which he embraces combining ingredients in unusual ways. 


Interview with Chef Jesse Miller



Jesse Miller's Video Tutorials

Country-Style Shrimp and Grits

Jesse Miller
Easy

Delicate shrimp meets buttery grits and smoky bacon in this hearty country classic.

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Country-Style Sausage Gravy

Jesse Miller
Easy

A rich and creamy country gravy with fresh homemade pork sausage.

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An Introduction to Spaghetti Squash

Jesse Miller
Easy

This versatile squash is actually quite easy to work with and has a wonderfully toothsome texture that lends itself well to bold flavors and hearty sauces.

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How to Make Brown Butter

Jesse Miller
Easy

Browned butter, or as the French say “beurre noisette,” is what it is- and it is delicious!

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Pickling a Hard Boiled Egg with Beet Juice

Jesse Miller
Easy

This simple pickling method makes for a visually thrilling appearance and a savory, tart spin on your typical hardboiled egg.

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Vietnamese Chicken Goi Ga Salad

Jesse Miller
Easy

Goi Ga is traditional Vietnamese cabbage salad with soft poached chicken, salty peanuts, crunchy fried shallots, and a spicy sweet dressing.

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