Boneheads Grilled Fish and Piri Piri Chicken, an Atlanta-based fast casual concept, has partnered with Mark Miller, James Beard award winner and celebrity chef. Appointed to Boneheads' board of directors, Miller will serve as Boneheads' new culinary consultant, providing his expertise on menu and recipe development, culinary training and food operations, according to a company press release. In addition, Miller will begin development of new Boneheads menu items, including a specialty dish set to arrive in select locations in August.
"Mark is an expert in spices and chilies, and he takes an innovative approach to menus, regional cuisines and international flavors," said James Walker, board of directors for Boneheads. "With Mark's guidance, we look forward to refining our menu and enhancing our customer's dining experience."
With more than 30 years of professional experience, Miller is recognized as one of America's top chefs and an expert in Southwest cuisine. He has authored several best-selling cookbooks and was a critical part of revolutionary restaurants like Chez Panisse in Berkeley, Calif., and later his own creations, Coyote Cafe in Santa Fe, N.M., and Red Sage in Washington D.C. Miller has worked extensively with foods and food companies for the gourmet and retail market. His own line of Southwest foods, Coyote Cocina, has 30 products, including a fire-roasted salsa, which received the best salsa award from Food & Wine magazine.
"After understanding the Boneheads brand and its current menu, I got excited about the opportunity," Miller said. "I love this style of food and in my new role, I look forward to drawing on my experience to infuse the menu with my own tastes and flavors."
Read more about menu development.