Bowling Green Country Club | General Manager & Executive Chef

Story by Angela Reeves

Chef Jarrad Miller has enjoyed cooking since his childhood, where he grew up in Bowling Green with a mother who he describes as an excellent southern cook. "Growing up I liked to eat. So when I wanted something, I'd figure out how to make it. I always loved cooking," said Miller. In college he learned more diversity in his cooking from his roommate, who taught him everything from French to middle eastern cuisine, and the seed became planted as something he wanted to pursue at nineteen years old.

Years later, his Dad encouraged him to learn a trade after earning his degree at WKU and working in the automotive industry. Chef Jarrad recalled, "The day I walked through the doors of BG Technical College was the day that changed the trajectory of my life." At BG Tech, he completed the ACF curriculum under Chef Michael Riggs. "In the program you not only had to learn the principles and knowledge of food preparation and techniques, but also how to apply and execute," Miller said. "30 started, and only three of us made it out."

In 2011, he worked as an intern at BG Retirement Village, and fondly recalls loving the people he worked with and served. Later, Chef Jarrad worked with Chef Jake Olson at On The Bone and "earned his stripes on Chestnut Street."