Profile

John Miller

Pioneer Year

1998

In 1998 John Mangan Miller commenced his apprenticeship at the Commercial Traveller’s, Melbourne, 1945. After successful completion of schooling in 1949 and armed with a Diploma in Commercial Cookery from The William Angliss Food Trades School, he traveled to Europe to augment his experience in London by working as a commis at the Ladies’ Carlton Club, Goring Hotel, Cumberland Marble Arch and then as a second cook and baker in the British Merchant Navy.

Between 1952 and 1956, he worked at the Savoy Hotel before returning to Australia. John first worked at the Windsor Hotel, then moved to Menzies Hotel during the 1956 Olympics and in 1958 moved to become Executive Chef of the Chevron Hotel.
In 1963 John joined the Americana Hotel later on to become the Hong Kong Hilton with a brigade of 132 cooks as executive Sous Chef in 1967 he was appointed as Executive Chef Nile Hilton. His next role upon returning to Australia was to Open St Kilda Road Travelodge kitchen and in 1970 joined Education Department of Victoria as a commercial cookery teacher. Within two years he was to take the reigns as Head of Foods Department – William Angliss College with the responsibility to manage 30 cookery teachers providing commercial cookery programs to over approximately 1000 students.

Moving in 1981 overseas to accept an appointment in the Hong Kong Polytechnic. Department of Institutional Management and Catering Studies, John rose to a Senior Lecturer for two years, was promoted to Principal Lecturer and on occasions he acted as Head of Department, and was an Academic Board and Divisional Board Member. John finally returned home to Melbourne in 1985 to be appointed as Curriculum Consultant, William Angliss College. Memberships awards and achievements: During an illustrious 46 year career, John been involved with:

  • Les Toques Blanches, Hong Kong Branch as an Hon. Life Member
  • Past President of the Australasian Guild of Professional Cooks Ltd and first Chairperson of Directors.
  • Is a member of the L’Acadmie Culinaire de France. Inc [Australie]
  • Judged salon Culinaires in Hong Kong, New Zealand, across Australia and internationally the Bocuse d’Or, in Lyon. France.
  • Represented The Australasian Guild of Professional Cooks Ltd at World Congress. Johannesburg, South Africa in 1988.
  • Selected by M. Paul Bocuse as President for Australia as a member for the Concours de Bocuse d’Or jury in Lyon, France.
  • In 1993: Member of the Acadmie Culinaire de France. Paris

He has been awarded many distinctions including

  • 1984: Awarded the distinction to wear a Black Chefs Hat as the first Australian born to be so honored.
  • 1989: A training Kitchen in Dandenong College of TAFE was named in his honour.
  • 1992:The demonstration Kitchen at William Angliss College was named in his honour.
  • 1992: was awarded Hospitality and Tourism Educator of the year.
  • 1998 March: Gave the Opening address to the World Congress of Cooks and officially opened the Congress.
  • February 1999; The Minister of Agriculture M. Jean G!avany for the Republic Of France bestowed the title Chevalier [Knight] de !’Ordre du Merite for involvement in the promotion of French Cuisine, education in the culinary arts and curriculum development.
  • August 2004 appointed as a Life member of the Acadmie Culinaire de France [Aust].
  • August 2004 The John M Miller demonstration kitchen refurbished and opened as a fully functioning training kitchen at William Angliss Institute.
  • Awarded 2006 Order of Australia Medal.