“The Father of New World Cuisine”, Chef, Author, Restaurateur

Norman Van Aken founded a visionary way of cooking called New World Cuisine, giving new meaning to an entire region of the Americas. Presenting an approach that embodies the essence of this country and its dynamic ethnic mix, Van Aken melds the exotic ingredients and rich cultural heritages of Latin America, the Caribbean, the southern United States and even touches of Asia. Serving as the catalyst for a new culinary paradigm, Van Aken has earned a place as one of America’s greatest chefs.He is the only Floridian ever to have won entrance into The James Beard Foundation “Who’s Who”.  In 2005, Chef Norman Van Aken accepted a position to the Board of Trustees for the James Beard Foundation.

Clayton Miller started his career graduating with a Bachelor’s Degree in Hotel & Restaurant Management at Widener University in Philadelphia as well as earning an Associate’s Degree from Pennsylvania Institute of Culinary Arts in Pittsburgh. Upon graduation in 1995, Miller accepted his first position with The Ritz-Carlton Company in Atlanta (Downtown). After a year of working at The Restaurant (Mobile 4 Star & AAA 5 Diamond) in The Ritz-Carlton Atlanta, Chef Guenther Seeger at The Dining Room in The Ritz-Carlton Buckhead, Atlanta asked Miller to join his team.

During this time The Dining Room was awarded its first Mobil 5 Star rating. Holding the position of Entrementier. When Chef Seeger departed to open his own venture, Miller stayed on at The Dining Room to work for at the time new comer to America Chef Joel Antunes. Working as Chef de Partie of Garde Manger and Poissoner.


After two years, Chef Antunes sent Miller to New York to work for Daniel Boulud at Daniel and Floyd Cardoz at Tabla. Following the completion of a year in New York, Miller returned to Atlanta to work as a Sous Chef for Chef Antunes in The Dining Room. During this time The Dining Room received both a Mobile 5 Star & AAA 5 Diamond Awards. Then after another year with Chef Antunes, Miller accepted a long desired position offered by Chef Thomas Keller to work at The French Laundry in Yountville, California. Holding positions as both Chef de Partie of Garde Manger and Meat.


After a year and half with Chef Keller and considering several options at the time was contacted by Chef Norman Van Aken to open Van Aken’s first expansion at Norman’s at The Ritz-Carlton Orlando, Grande Lakes. Miller was part of the opening team of Norman’s Orlando in 2003. Since has been in charge of the daily operations and all culinary aspects including serving as Pastry Chef. Norman’s has received Mobile’s 4 Stars & AAA’s Four Diamonds since 2003.