BurgerBar
BY SCOTT SIMMONS
[email protected]

You could ask Matthew Miller about the mechanics of automobiles.

But he probably would be most comfortable talking about food.

Now executive chef at BurgerBar in Palm Beach Gardens, he had envisioned a career in the automotive industry.

The change came during his last year of high school.

“I was going to school to be an automotive engineer. I needed a part-time job and I picked up a job prep-cooking at a little kiosk in the mall,” he said.

He was hooked.

“I graduated high school and never went back to cars,” he said.

He’s seen a lot of changes in cooking and restaurants over the year, especially in the combinations of food that people prepare.

“Techniques have definitely changed over the years — the infusions, and the gastro and other outside of the box combinations they have come up with,” he said of chefs and restaurants.

Customers are savvier, too, and are more conscious of ingredients.

“I think as a whole, people are definitely … more food savvy. They want to try these new ideas,” he said, acknowledging the role Food Network and social media play in educating consumers.

He has stayed his own course.

“What I’ve been cooking, I’ve been cooking for years,” he said. “I’m an American pub-type chef. I’m not really into the fancy side of the gourmet.”

He came onboard at BurgerBar when it opened under chef Allen Susser about three years ago.

In fact, Mr. Susser created Mr. Miller’s favorite item on the BurgerBar menu — the Beach Burger.

“I love the saltiness of the burger, the dill pickle, the mustard and mayo sauce, and the way they all blend and hit your taste palate is amazing,” he said. “It has really great flavor all the way around. I really learned a lot from him and his culinary team.”

Matthew Miller

Age: 40

Original Hometown: Weymouth, Mass.

Restaurant: BurgerBar, Donald Ross Village, 4650 Donald Ross Road, Suite 100, Palm Beach Gardens; 630-4545 or burgerbar.com

Mission: “BurgerBar’s mission is to enrich the lives of our guests and our employees. We do this through superior quality food and beverages, legendary customer service, sales growth, cost controls and treating our employees like family. We believe that our employees are our most important resource and our success depends upon creating and retaining a staff capable of delivering an exceptional dining experience to every customer, every time.”

Cuisine: Gourmet handcrafted burgers and shakes

Training: “Line cook at PGA National, sous chef at a corporate Northern Chain called The 99’s. Then promoted to Executive Chef. Took on the position as No. 1 cook at BurgerBar with the anticipation of moving toward the executive chef position. The rest is history.”

What’s your footwear of choice in the kitchen? Rubber Crocs

What advice would you give someone who wants to be a restaurateur or chef? “If you find yourself cooking at home more than ‘ordering out,’ the hospitality industry might be a career path you may want to look at. School is always the first choice for knowledge, but on-the-job training gives you the experience that will help you through the years.”