Chester Miller is Executive Chef for Bistro by the Tracks and Chef Consultant for Aubrey's Corporation. With more than 30 years' experience as a professional cook, he brings a diversified approach to cuisine.

Miller's early interest in gardening and food led him to a restaurant job as a line cook when he was just 14. He moved from the Midwest to Atlanta in 1986 to further his career in the restaurant industry. While in Atlanta, he worked at Trio, a California-style restaurant owned by the Peasant Corporation, and later ran the kitchens of Indigo Coastal Grill and Partners Morningside Café.

Chef Miller then relocated to Knoxville in 1998, working at a few local restaurants before beginning his career with Aubrey's Corporation in 2002 at Little City Bistro in Farragut. As Executive Chef, he oversaw Little City's transition into Edison Park and after Aubrey's Corporation owner, Randy Burleson purchased Bistro by the Tracks in early 2007, Burleson named Miller Executive Chef of the popular Bearden establishment.

"My approach to food is a simple celebration of the ingredients, which comes from my roots in Southern cooking. Our emphasis is on freshness at Bistro by the Tracks. We use locally grown fruits and vegetables as well as amazing ingredients from around the globe to make your dining experience here a memorable one." –Chester Miller