Founder of restaurant Musi, Miller created a higher standard in the Philadelphia food world for using local, hyper-seasonal produce, cheeses and meats. There are few restaurants that take the avoidance and innovative reinvention of would-be food waste to the level that Chef Ari Miller does, who also in this short time, has been named Best Chef by Philadelphia Magazine.
Miller’s menus exhibited a constant and utterly delicious repurposing of rinds, tops, tips and often tossed-away bits — with a side of exquisite pastas. He draws upon flavors honed after a decade spent in Tel Aviv, but with restraint. As Hillary Dixler Canavan put it, while naming Musi one of Eater’s 16 Best New Restaurants of 2019: “Musi prioritizes the things that diners ought to demand — a menu informed by local product and a kitchen connected to the region’s best purveyors — but the restaurant doesn’t beat you over the head with it.”
Miller was most recently the Executive Chef of The Rosewood Washington, D.C. and is currently working on opening a new Philly-based project.
