Mark Miller

Mark Miller opened the Fourth Street Grill in 1979 in Berkeley, CA, introducing Southwestern cuisine to a dining establishment outside the Southwestern United States for the first time. Over the years, Miller's name and career have become synonymous with this cuisine, leading to its increasing popularity today. His dedication to exploring and refining Southwestern flavors has made a significant impact on the culinary world.

Miller's academic interests and extensive travels have allowed him to present his findings on Southwestern, Latin/South American, and Asian foods through a series of successful restaurants in the United States, Japan, and, in March 2002, Australia. Each restaurant opening has introduced audiences to delicious new culinary possibilities, earning national acclaim and multiple awards, including The Ivy Award, Food Arts’ Silver Spoon Award, Esquire’s Best New Restaurant Award (Red Sage), and the James Beard Award for Best American Chef – Southwest.

In addition to his restaurants, Miller has authored ten cookbooks focusing on the elements, preparation, and history of Southwestern cuisine, with total sales surpassing one million copies. His latest cookbook, "Red Sage," has been highly acclaimed, and his original "Coyote Cafe" book was re-released after hitting the 100,000 copies milestone. Miller's influence extends beyond his restaurants and books; he has developed a line of Southwest foods under Coyote Cocina, including a fire-roasted salsa that won the best salsa award from Food & Wine magazine. His ongoing work with major international food companies, airlines, and hotels as a consultant, along with his academic contributions in food and anthropology at the University of New Mexico, reflect his enduring commitment to the culinary arts.