Vanessa Miller has been promoted to Senior Director of Food & Beverage at 21c Museum Hotels
21c Museum Hotels, the multi-venue contemporary art museum and award-winning hospitality company, has promoted Vanessa Miller, Executive Chef & Director of Food & Beverage of Metropole at 21c Cincinnati to Senior Director of 21c Food & Beverage.Prior to joining 21c, Miller held several impressive leadership roles throughout New York City restaurants, included Director of Restaurants for Spring Place, a members-only club focusing on fostering creative, shared workplaces and community, and Director of Culinary Operations at Citizens Coffee. There, Miller was instrumental in their expansion from one to five locations, a role that spanned kitchen design and construction, sourcing staff and training, and revamping menus seasonally. Similar to her role with 21c, Miller also served as the Director of Food and Beverage + Executive Chef at iconic boutique property, The Royalton, a member of Morgans Hotel Group, which is also part of the Ennismore family of brands.
While Miller will continue to be involved in Metropole and will remain based in Cincinnati, in her new, expanded role she will also provide direction to the F&B leaders of all 21c properties across the U.S., thinking creatively and strategically about the food & beverage program as a pillar of the overall 21c Museum Hotel experience. As Miller takes on this new role, current Metropole Sous Chef Zachary Barnes will take on the position of Chef de Cuisine and work closely with Miller to lead the culinary team and ensure Metropole's continued success. Meanwhile, General Manager Tony Creed has been promoted to Food & Beverage Director.