In late 2004 Chef David Miller opened Savant Fine Dining, and Savant Fine Chocolate's in Clearwater, Florida. Since then, Savant has earner countless accolades including 2006 best fine dining splurge restaurant in Tampa Bay. 2007 Most Extravagant Dish. And again another nod from Zagat in 2008 Americas Top Restaurants. Currently, David is opening his second restaurant in late 2009 under his prestigious Savant
brand, Antilia, by Savant Fine Dining, located on Scrub Island, a private resort island in the British Virgin Islands.

Classically trained at The Culinary Institute of America, The International School of ConfectionerySugars, and Notter School of Pastry Arts,  Miller started his career as a Private Chef on Sunset Key, then moved to work as an Executive Chef for major hospitality companies including the MarriottResorts, Syrah International, The Peninsula Inn & Spa, where he achieved a remarkable feet of earning the status as one of the Top 100 Rated Restaurants in America by Zagat. Most recently he served as the Executive Chef at the Angelus Resort, recently acquired by the Ritz Carlton, in the West Indies, where he oversaw St. Kitts highest rated restaurant, Le Caribe. The gourmet guru has had the opportunity to work for Five different Certified Master Chefs by the ACF of which there are only 74.

Chef David has participated in national and international culinary events, earning the coveted Skills USA Gold Medal for the State of Florida in 1999 beating out over 1700 of Florida’s Top Chefs,
where he later placed in the top 10 in the United States at only the age of 18. In 2005 he won the Inaugural Inter-Caribbean Culinary Competition, beating the Caribbean's best. He has also participated in culinary events at the prestigious James Beard House in New York City.

In 2008, Chef Miller and Savant Fine Dining received the great honor of  being named one of Zagat's "Top 100 Restaurants in America."

David also schooled under legendary pastry chef Notter to become a master pastry chef in his own right.

We had the pleasure of experiencing this terrific chef's fare and you can read all about it in this month's Restaurant Profile.