In the ever-evolving central Indiana food scene, 30-year-old executive chef Justin Miller is ready to present his culinary vision on a grand stage with LRG Restaurants in Carmel.
Miller said LRG’s Anthony’s Chophouse, a focal point of the soon-to-open Monon and Main project, is the perfect outlet for him to showcase his interpretation of modern-day fine dining. He’ll have that opportunity by early summer, when the project opens for business.
“The market is rapidly changing and evolving,” Miller said. “As a younger professional, by age only, it is such an exciting time to be a part of it all. Our goal at Anthony’s is to redefine the fine-dining experience.”
Miller, an Indianapolis resident, said he is committed to proving that fine dining always will be the standard bearer, and he said he looks forward to presenting his “spin on the classics.”
“Through our long, detailed process of looking for our chef, we wanted someone who is creative, passionate and carried themselves with the utmost in character. Justin fit our mold perfectly,” Anthony Lazzara of LRG said.
3UP, Monon and Main’s high-end rooftop bar that is separate from Anthony’s Chophouse, will feature signature cocktails and creative dining options. For Miller, an award-winning competition chef, 3UP provides an additional outlet to showcase what LRG believes to be his trend-setting talents. Miller said he looks forward to incorporating his global culinary training from the International Culinary School at the Art Institutes and passion for innovation and new-aged techniques.
“3UP will deliver a unique ‘big-city’ feel with suburban comfort,” Miller said.
Having honed his skills as an executive chef in the private club market, Miller said he is excited to bring his culinary expertise to the masses.
“For any occasion, the culinary team is ready to provide to you our unique flavor profiles and presentations,” Miller said.