Born and raised in New York, Jonah Miller has always been drawn to the city’s wealth of great food. He began spending his summers working in some of New York’s greatest kitchens when he was 14, beginning with two seasons at Chanterelle and then moving on to Gramercy Tavern and Savoy, among others. Most recently, Jonah was part of the opening team at Danny Meyer’s Maialino, where he spent three years.
After leaving Maialino, Jonah returned to Spain, where he had spent a semester during his Food Studies and Restaurant Management B.S. program at NYU. That time in northern Spain provided the finishing touches to the vision behind Huertas.