Chef Hayley Miller began her Italian culinary journey under Chef Alida Soloman at the landmark restaurant Tutti Matti in Toronto, Canada. She is a graduate from the Corso Superiore at the renowned Italian culinary school, Alma, in Parma, Italy. Chef Hayley was later happily employed on the Amalfi coast at the 2 Michelin star restaurant Don Alfonso where she spent several years enjoying working with fresh products from the fertile Vesuvian land and the nearby Mediterranean sea. She has experience in kitchens from the north to south of Italy; between Oderzo outside of Venice under the tutelage of Alessandro Breda, to Licata, Sicily where she worked with Pino Cuttaia at La Madia.
Chef Hayley was a Chef/Instructor at the International Culinary Center where she taught professional and amateur classes in the Italian Culinary Academy. Most recently, she spent six months traveling throughout Western and Eastern Europe to focus on the different production methods extra virgin olive oil and wine. She currently resides in Saratoga Springs, NY where she continues to teach classes on cooking and understanding extra virgin olive oil and manages Saratoga Olive Oil Company. Chef Hayley is one of very few ONAOO certified professional olive oil tasters in the country and she is fluent in French, Italian and Spanish.
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