Five Questions
Five Questions with Colin Miner: A Queensbury native, Miner was recently hired as chef de partie at Grace, a Michelin three-star restaurant in Chicago. Before moving to Illinois, Miner worked locally for DZ Restaurants in Saratoga Springs and other local restaurants while pursuing his culinary career.
1 How did you originally get into the culinary world?
The story of me getting into cooking is kind of weird. I started at the Inn at Erlowest at the ripe age of 13 — washing dishes. I worked under certified executive chef Matt Secich. Those who know him have incredibly unbelievable tales of him. Once chef Matt left, chef Ray Bohmer took over and moved me up to pastry assistant at 14. By 15, I was the executive pastry chef of The Inn at Erlowest, the youngest in the world. I didn’t know a whole lot, but the title was definitely a distinguishing quality for that age. I was at Erlowest for the first four years of my culinary adventure, working under some of the most influential mentors I could have. I was going to school late and leaving early because of the job. The 45-55 hours weekly at such a young age took a toll on my social life but grew me professionally. I was offered a full ride at the Culinary Institute of America for pastry, but I turned it down for my music life. However, I continued my pursuit as a professional chef. I ended up working at Bolton Country Diner for the summer of 2008 learning the quick pickup of fast and tasty food. After that, I did dinner services at the Merrill Magee Inn In Warrensburg, while attending SUNY Adirondack for business. By 20, I was doing pastry and garde manger at The Lake George Club and doing front of the house service for 99 Restaurant in Queensbury. After three years of that I became the sous chef at Adirondack Pub and Brewery in Lake George. After a summer of that I was hired at Boca Bistro in Saratoga Springs. I was under that company, DZ Restaurants, for a collective four years while pursuing my music career.
2 Why did you move out to Chicago, and how did you end up at Grace?
In 2016 I randomly came across my first mentor chef Matt Secich in Unity, Maine. He was the most influential chef in my career, so randomly coming across him out of the blue was rather eye opening. He had convinced me to do a stage in Chicago and apparently knew of chef Curtis Duffy, executive chef of Grace. Turns out chef Matt was the executive sous chef at Charlie Trotter’s in Chicago for
2-3 years. Charlie Trotter was one of the most influential chefs from Chicago who had essentially put Chicago on the map as a ‘food city.’ I applied to do my first stage in June 2016 at Grace, because chef Matt had insisted I go for Michelin star restaurants. I ended up moving out to Chicago in October of 2016 to pursue the Michelin trail and learn under the greats. I moved out here to Chicago with $150 in my wallet and a junior sous chef position at a restaurant here. After four months there I had ventured out to continue my pursuit to Michelin starred restaurants. I was the tournant at Honey’s under chef Charles Welch (oddly enough, originally from Saratoga Springs). After months there and trying to get back to Grace, the opportunity showed its face ... I was offered a one-week stage with Grace as a live interview to become a member of the kitchen. For one week I endured the most intense training/interview I’ve had to do, and on the fifth day of the live interview I was offered the position.
3 What was your reaction when you heard you got the job?
I just received the job offer from them this past Saturday to become a member of the culinary crew. This last week was basically a working interview. So it felt like I was already a part of the crew, but not official. Grace is the most beautiful kitchen/experience I’ve ever endured. A dream job through and through. It’s an absolute blessing to be a part of this restaurant. Hands down the most talented group of chefs I could be a part of.
4 Describe the atmosphere at Grace — for you in the kitchen, and what kind of place it is for guests.
The feeling at Grace is unbelievable. It’s such a high stress and professional kitchen. It’s nothing like I’ve endured since my first four years of this career. It’s so quiet and technique-driven. There’s nothing like it. Grace is a three Michelin star restaurant, the highest accolade a restaurant could ever receive. The guests have the opportunity to come into the kitchen; [it] is completely open and always clean for the guests to come in and experience what’s happening in the kitchen.
5 What is your goal for the future?
I plan on staying at Grace for as long as possible. It’s hands down the greatest opportunity I could have. I wouldn’t trade this chance for anything in the world.