Douglass Miller has over 30 years of industry experience in restaurants, hotels, resorts, and education. He has worked around the country including in Las Vegas, San Francisco, New York City, Hawaii, Santa Barbara, Philadelphia, and Washington DC, and for Four Seasons Resorts and Hotels, Wyndham Hotel, Marriott, and several independent companies. Miller is a graduate of the Culinary Institute of America (CIA), SUNY Empire State College, and University of Nevada, Las Vegas, where he holds a master's of hospitality administration. He is a lecturer in food and beverage management at the Cornell Peter and Stephanie Nolan School of Hotel Administration. Before Cornell University, he was a professor of hospitality and service management at CIA.