Chef Ted Miller
Chef At Home In Breckenridge
Get to know me better
With Chef Ted, every bite tells a story turning ordinary meals into unforgettable culinary adventures. His flavors dance on your taste buds.
Chef Ted, an award-winning executive chef, brings over 20 years of culinary expertise to the table. Trained at Johnson and Wales University, he specializes in Global Soul cuisine, blending diverse flavors with local ingredients. His extensive experience includes catering for the military and high-profile events, ensuring unforgettable dining experiences. Chef Ted's dedication to innovation and quality sets him apart in the culinary world.

More about me
For me, cooking is...
For me, cooking is an exhilarating adventure where flavors dance together, creating unforgettable moments and culinary magic.
I learned to cook at...
I learned to cook from my grandparents and was inspired by my world adventures and PBS cooking shows.
A cooking secret...
is blending tradition with innovation, creating dishes that are both comforting and exciting.
My menus
Crispy Oyster BLT Spoon with Jalapeño Remoulade & Micro Greens
Mini Fried Quail & Waffle Bites with Sorghum Bourbon Syrup
Andouille Sausage-Stuffed Mushrooms Cremini mushrooms filled with andouille sausage, breadcrumbs, and Parmesan cheese
Fried Green Tomato Bite with Pimento Cheese & Hot Honey
ShrimpStuffed Mini Biscuit with Lemon-Herb Butter
Caprese Skewers Grape tomatoes, mozzarella balls, and fresh basil on skewers, drizzled with balsamic glaze
Southern Caesar Wedge – Baby Gem Lettuce, Pickled Okra, Cornbread Croutons, Garlic Buttermilk Dressing
Shrimp-Stuffed Mini Biscuit with Lemon-Herb Butter
Chilled Crab & Corn Salad with Chili Oil and Fresh Herbs
Smoked Sweet Potato Bisque with Spiced Pecans & Cream
Bone-In Pork Chop with Apple Cider Jus Cheesy Corn Pudding,Braised Collards with Smoked Tomato,Sweet Potato Biscuit
Roasted Portobello Stack with Collard Green Pesto,Smoked Gouda Stone Grits, Maple-Glazed Roasted Carrots,Grilled Okra with Lemon Zest
Brown Sugar & Bourbon Short Ribs, Duck Fat Roasted Potatoes,Buttered Corn Succotash with Roasted Peppers,Brioche Roll + Bourbon Butter
Buttermilk-Brined Airline Chicken with Bourbon Peach Glaze,Truffle Mac & Cheese with Herb Crust,Southern Braised Greens with Garlic,Cornbread Muffin with Sorghum Butter
Blackened Red Snapper with Creole Butter Sauce,Carolina Red Rice Pilaf,Garlic Green Beans with Toasted Almonds,Mini Honey-Butter Biscuits
Bone-In Filet with Black Garlic Demi-Glace, Truffle Mac & Cheese, Collard Green-Potato Hash, Roasted Heirloom Carrots with Citrus Glaze,Brioche Roll + Bourbon Butter
Banana Pudding Trifle with Nilla Crumble & Caramel Swirl
Bourbon Pecan Pie with Spiced Chantilly Cream
Red Velvet Beignets with Cream Cheese Drizzle
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Tropical Ceviche in Hibiscus Cups Snapper, mango, and passionfruit in citrus marinade with pink peppercorns
Pink Shrimp Lollipops with Guava Chili Glaze Coconut shrimp on skewers with a vibrant pink guava glaze
Watermelon & Feta Island Bites Stacked cubes of watermelon, feta, mint, and balsamic pearls
Mini Tuna Tartare Cones Spiced ahi tuna in crispy cones with avocado mousse and wasabi caviar
Island Greens & Pink Grapefruit Salad Local greens, pickled onions, cashews, and honey-passionfruit dressing
Lobster Bisque with Papaya Cream Swirl Rich, velvety bisque with a tropical finish
Roasted Beet Carpaccio with Citrus Vinaigrette Thin-sliced beets, arugula, candied macadamias, and goat cheese
Watermelon Gazpacho with Coconut Foam Chilled pink soup with a tropical twist
Seared Lobster Tail & Coconut Mahi Mahi Duo With pink pineapple fried rice and grilled asparagus
Grilled Caribbean Snapper with Rosé Beurre Blanc Served with sweet potato purée and charred broccolini
Tamarind Glazed Shrimp & Plantain Mash Over rum-roasted vegetables and micro cilantro
Pink Peppercorn Crusted Salmon With guava reduction, jasmine rice, and sautéed zucchini ribbons
Guava Cheesecake Bites Topped with hibiscus syrup and a coconut graham crust
Strawberry Shortcake Tower Layered sponge cake, whipped cream, strawberry pearls, and edible gold
Passionfruit & Strawberry Panna Cotta With a dragonfruit coulis and fresh mint
Pink Velvet Cake with White Chocolate Ganache Served with vanilla bean ice cream and candied flowers
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Kids’ Option: Chicken skewers with rice crackers
Chilled Cucumber Cups with Quinoa, Lemon & Dill
Mini Chicken Kofta with Mint Cucumber Raita
Grilled Peach Skewers with Basil & Local Honey
Zucchini Fritters with Fresh Herb Yogurt
Shaved Fennel & Apple Slaw with Champagne Dressing
Kids’ Option: Cucumber sticks, fruit salad
Asparagus & Snap Pea Salad with Toasted Almonds
Chilled Melon Soup with Lime & Ginger
Farmers Market Garden Salad with Lemon Vinaigrette
Pan-Roasted Chicken Thighs with Parsnip Mash & Buttered Green Beans
Seared Halibut with White Bean Purée & Roasted Broccolini
Herb-Grilled Salmon with Citrus Beurre Blanc & Garlic Sautéed Swiss Chard, mushroom risotto
Lemon Thyme Chicken Breast with Market Greens & Wild Rice Pilaf
Kids’ Option: Baked Chicken with White Rice and Steamed Green Beans
Butter-Poached Fish of the Day with Citrus Foam Over a Spring Pea & Mint Risotto, paired with Heirloom Carrot & Asparagus
Mini Vanilla Bean Rice Puddings
Grilled Pineapple with Cinnamon Whip
Almond Flour Lemon Cake with Fresh Berries
Coconut Chia Pudding with Mango Purée
View full menu
Zeytoon Parvardeh & Barbari Bread Marinated Persian olives with walnuts, garlic, mint & pomegranate molasses
Persian Herbed Cheese Spread Whipped feta with tarragon, chives, and radish, served with sesame crackers
Cucumber-Yogurt Cups with Rose & Dill Refreshing and floral, topped with micro herbs and edible petals
Mini Saffron Chicken Skewers Chargrilled, glazed with a saffron-lime butter drizzle
Chef Choice Salad w/ Homemade Vinaigrette
Persian Sea Bass with Saffron & Barberry Butter,shirin rice with saffron-barberry glaze,Chef Choice Veg
Pomegranate & Herb-Crusted Lamb Chops, Tahdig with Golden Saffron Crust, Roasted Beets with Minted Labneh
Saffron Chicken Thighs with Preserved Lemon,Shirin Polo (Persian Sweet Rice),Grilled Vegetables with Sumac & Lemon
Roasted Eggplant & Tomato Stew (Vegetarian Fesenjan) Walnut-pomegranate sauce, charred eggplant, with basmati or herb rice
Persian Love Cake with Rosewater & Pistachio Moist, delicate, and birthday-perfect
Saffron & Cardamom Ice Cream Homemade Persian-style gelato with pistachios and rose petals
Rosewater Panna Cotta Silky and floral with a touch of honey and crushed pistachio
Fresh Berries with Orange Blossom Cream Light, elegant indulgence
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Cucumber Sunomono Salad – Pickled cucumber with sesame-free rice vinegar and ginger
Avocado & Daikon Salad – Layered with microgreens, cucumber ribbons, and ponzu-style dressing
Miso Soup (No Tofu) – Made with gluten-free miso, wakame seaweed & scallions
Grilled Teriyaki Chicken – Housemade soy-free teriyaki glaze with ginger and mirin Japanese Sweet Potato Mash – Roasted satsumaimo with a hint of maple, chef’s special vegetables
Peppered Chicken w/ Balsamic Rice & Chef's Special Vegetables
Kinpira Stir-Fry – Carrots and burdock sautéed in tamari glaze over rice noodles
Forbidden Black Rice with Ginger Scallions – Bold and nourishing with citrusy depth Charred Broccolini with Togarashi Citrus Dust – Flavorful without the heat Seared Grass-Fed Beef Tataki – Lightly cooked slices with gluten-free citrus tamari dip
Miso-Glazed Salmon (Soy-Free) – Baked with a house miso glaze on cedar, gluten- and dairy-freeGarlic-Sesame Rice – Aromatic jasmine rice with garlic oil (no sesame used),client’s choice veg
Asian Dessert Charcuterie
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Bacalaítos (Salted Cod Fritters with Cilantro Aioli)
Mini Yuca Bites with Sofrito Butter
Coconut-Pumpkin Soup with Toasted Pepitas
Shrimp & Avocado Salad with Citrus Vinaigrette
Chef Choice Salad w/ Homemade Vinaigrette
BBQ Ribs with Guava Glaze — with Island Mac & Cheese and Smoky Beans
Skirt Steak Churrasco with Chimichurri — with Yuca Mofongo & Sautéed Broccoli
Stuffed Avocado with Crab Salad — with Lime Slaw & Sweet Potato Chips
Pollo Guisado (Stewed Chicken) — with Sofrito Rice, Fried Yuca & Sautéed Green Beans
Seared Snapper with Garlic-Lime Butter — with Coconut Jasmine Rice & Island Vegetables
Mojo Roasted Pernil — with Arroz con Gandules, Sweet Plantains & Cilantro Slaw
Shrimp in Creole Sauce — with Arroz Blanco, Red Beans & Fried Plantains
Grilled Tofu with Sofrito Marinade — with Pigeon Pea Rice & Citrus Kale Slaw
Garlic Citrus Chicken Thighs — with Traditional Mofongo, Roasted Corn & Island Greens
Flan de Queso (Cream Cheese Flan with Caramel)
Tembleque (Coconut Pudding) with Cinnamon & Spiced Rum Glaze
Guava Cheesecake with Coconut Cookie Crust
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Roasted Street Corn Dip with House Chips
BBQ Pulled Pork Sliders on Hawaiian Rolls
Fire-Grilled Shrimp Skewers with Chipotle Lime Glaze
Mini Texas Cornbread Muffins with Jalapeño Honey Butter
Smoked Brisket Deviled Eggs
Chef Choice Salad w/ Homemade Vinaigrette
Glazed Quail & Waffle Biscuit Crispy quail glazed in apricot-BBQ and served atop a black pepper waffle biscuit,Brown Sugar Bacon Brussels (or vegan option),Heirloom Grits with Fire-Roasted Corn
Vegan Jack'd Up BBQ Stack (Plant-Based) Grilled jackfruit layered with smoked eggplant bacon and spicy slaw,Vegan Mac w/ Cashew Cheddar,Grilled Okra & Tomato Salad with Lemon Zest Oil
Texas Twang Surf & Turf Smoked brisket burnt ends + Blackened Gulf shrimp skewer,Baked Sweet Potato Mash with Cinnamon Butter Crumble,Southern Elote Pasta Salad
Sticky Henny Wings & Waffles (Bachelorette Fave) Fried crispy then glazed in Hennessy-honey-brown sugar sauce ,Red Velvet Cornbread Waffle,Pink Pickled Cabbage Slaw with Peach Vinegar Drizzle
Cowboy Ribeye Remix Charred bone-in ribeye with smoked shallot butter and rosemary hickory crust,Buttermilk Cheddar Grits Wood-Grilled Street Corn Salad with Tajín Crunch
Lemon Pepper Turkey Chop Supreme Texas-sized boneless turkey chop grilled and lacquered in lemon-pepper honey butter,Smoked Collards with Candied Garlic,Savory Bread Pudding "Dressing" with Creole Gravy
Brisket Royalty Plate Smoked Black Angus brisket, sliced thick with a burnt-end glaze of molasses-bourbon BBQ ,Roasted Hatch Chile Mac & Smoked Gouda,Cornbread Madeleine Muffins with Sweet Cream Whip
Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)
Pineapple Upside-Down Cake Jars with rum caramel
Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF
Chocolate Espresso Pot de Crème Rich custard with dark chocolate ganache and espresso whipped cream
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Crab Cakes with Avocado Remoulade
Watermelon Gazpacho Shooters with Mint & Lime (GF, Vegan)
Heirloom Tomato & Burrata Salad with Basil Oil
Cucumber cups w/ crab salad
Chef Choice Salad w/ Homemade Vinaigrette
Island Curry Salmon with Coconut-Lime Cream Over jasmine rice with grilled bok choy, gingered sweet potatoes, and crispy shallot topping. (GF, DF)
Surf & Soul Combo – Blackened Shrimp + Smoked Short Rib Served with coconut grits, braised greens with lemon zest, and charred corn salad with scallion oil. (GF, DF)
Seared Cauliflower Steak with Green Goddess Drizzle Set on a bed of spiced quinoa, roasted rainbow carrots, and cucumber-mint salad with cashew crema. (Vegan, GF, Dairy-Free)
Peach-Bourbon Chicken & Waffles (Gluten-Free Option Available) Crispy cornmeal waffles with thyme-honey butter, peach-bourbon glaze, and a side of arugula & watermelon salad. (GF option available
Alabama White Bbq Chicken German Potato salad, Spinich Salad with Bacon Vinaigrette
Free-Range Roast Chicken with Meyer Lemon and Rosemary, Wild Rice Pilaf with Almonds and Cranberries,Roasted Brussels Sprouts with Balsamic Glaze
Pineapple Upside-Down Cake Jars with rum caramel
Avocado Lime Cheesecake with coconut whip and macadamia nut crust (GF
Vegan Chocolate-Dipped Mango Wedges with sea salt & chili flakes (GF, Vegan)
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Crispy Oyster BLT Spoon with Jalapeño Remoulade & Micro Greens
Mini Fried Quail & Waffle Bites with Sorghum Bourbon Syrup
Andouille Sausage-Stuffed Mushrooms Cremini mushrooms filled with andouille sausage, breadcrumbs, and Parmesan cheese
Fried Green Tomato Bite with Pimento Cheese & Hot Honey
ShrimpStuffed Mini Biscuit with Lemon-Herb Butter
Caprese Skewers Grape tomatoes, mozzarella balls, and fresh basil on skewers, drizzled with balsamic glaze
Southern Caesar Wedge – Baby Gem Lettuce, Pickled Okra, Cornbread Croutons, Garlic Buttermilk Dressing
Shrimp-Stuffed Mini Biscuit with Lemon-Herb Butter
Chilled Crab & Corn Salad with Chili Oil and Fresh Herbs
Smoked Sweet Potato Bisque with Spiced Pecans & Cream
Bone-In Pork Chop with Apple Cider Jus Cheesy Corn Pudding,Braised Collards with Smoked Tomato,Sweet Potato Biscuit
Roasted Portobello Stack with Collard Green Pesto,Smoked Gouda Stone Grits, Maple-Glazed Roasted Carrots,Grilled Okra with Lemon Zest
Brown Sugar & Bourbon Short Ribs, Duck Fat Roasted Potatoes,Buttered Corn Succotash with Roasted Peppers,Brioche Roll + Bourbon Butter
Buttermilk-Brined Airline Chicken with Bourbon Peach Glaze,Truffle Mac & Cheese with Herb Crust,Southern Braised Greens with Garlic,Cornbread Muffin with Sorghum Butter
Blackened Red Snapper with Creole Butter Sauce,Carolina Red Rice Pilaf,Garlic Green Beans with Toasted Almonds,Mini Honey-Butter Biscuits
Bone-In Filet with Black Garlic Demi-Glace, Truffle Mac & Cheese, Collard Green-Potato Hash, Roasted Heirloom Carrots with Citrus Glaze,Brioche Roll + Bourbon Butter
Banana Pudding Trifle with Nilla Crumble & Caramel Swirl
Bourbon Pecan Pie with Spiced Chantilly Cream
Red Velvet Beignets with Cream Cheese Drizzle
View full menu
Tropical Ceviche in Hibiscus Cups Snapper, mango, and passionfruit in citrus marinade with pink peppercorns
Pink Shrimp Lollipops with Guava Chili Glaze Coconut shrimp on skewers with a vibrant pink guava glaze
Watermelon & Feta Island Bites Stacked cubes of watermelon, feta, mint, and balsamic pearls
Mini Tuna Tartare Cones Spiced ahi tuna in crispy cones with avocado mousse and wasabi caviar
Island Greens & Pink Grapefruit Salad Local greens, pickled onions, cashews, and honey-passionfruit dressing
Lobster Bisque with Papaya Cream Swirl Rich, velvety bisque with a tropical finish
Roasted Beet Carpaccio with Citrus Vinaigrette Thin-sliced beets, arugula, candied macadamias, and goat cheese
Watermelon Gazpacho with Coconut Foam Chilled pink soup with a tropical twist
Seared Lobster Tail & Coconut Mahi Mahi Duo With pink pineapple fried rice and grilled asparagus
Grilled Caribbean Snapper with Rosé Beurre Blanc Served with sweet potato purée and charred broccolini
Tamarind Glazed Shrimp & Plantain Mash Over rum-roasted vegetables and micro cilantro
Pink Peppercorn Crusted Salmon With guava reduction, jasmine rice, and sautéed zucchini ribbons
Guava Cheesecake Bites Topped with hibiscus syrup and a coconut graham crust
Strawberry Shortcake Tower Layered sponge cake, whipped cream, strawberry pearls, and edible gold
Passionfruit & Strawberry Panna Cotta With a dragonfruit coulis and fresh mint
Pink Velvet Cake with White Chocolate Ganache Served with vanilla bean ice cream and candied flowers
View full menu
Kids’ Option: Chicken skewers with rice crackers
Chilled Cucumber Cups with Quinoa, Lemon & Dill
Mini Chicken Kofta with Mint Cucumber Raita
Grilled Peach Skewers with Basil & Local Honey
Zucchini Fritters with Fresh Herb Yogurt
Shaved Fennel & Apple Slaw with Champagne Dressing
Kids’ Option: Cucumber sticks, fruit salad
Asparagus & Snap Pea Salad with Toasted Almonds
Chilled Melon Soup with Lime & Ginger
Farmers Market Garden Salad with Lemon Vinaigrette
Pan-Roasted Chicken Thighs with Parsnip Mash & Buttered Green Beans
Seared Halibut with White Bean Purée & Roasted Broccolini
Herb-Grilled Salmon with Citrus Beurre Blanc & Garlic Sautéed Swiss Chard, mushroom risotto
Lemon Thyme Chicken Breast with Market Greens & Wild Rice Pilaf
Kids’ Option: Baked Chicken with White Rice and Steamed Green Beans
Butter-Poached Fish of the Day with Citrus Foam Over a Spring Pea & Mint Risotto, paired with Heirloom Carrot & Asparagus
Mini Vanilla Bean Rice Puddings
Grilled Pineapple with Cinnamon Whip
Almond Flour Lemon Cake with Fresh Berries
Coconut Chia Pudding with Mango Purée
View full menu
Zeytoon Parvardeh & Barbari Bread Marinated Persian olives with walnuts, garlic, mint & pomegranate molasses
Persian Herbed Cheese Spread Whipped feta with tarragon, chives, and radish, served with sesame crackers
Cucumber-Yogurt Cups with Rose & Dill Refreshing and floral, topped with micro herbs and edible petals
Mini Saffron Chicken Skewers Chargrilled, glazed with a saffron-lime butter drizzle
Chef Choice Salad w/ Homemade Vinaigrette
Persian Sea Bass with Saffron & Barberry Butter,shirin rice with saffron-barberry glaze,Chef Choice Veg
Pomegranate & Herb-Crusted Lamb Chops, Tahdig with Golden Saffron Crust, Roasted Beets with Minted Labneh
Saffron Chicken Thighs with Preserved Lemon,Shirin Polo (Persian Sweet Rice),Grilled Vegetables with Sumac & Lemon
Roasted Eggplant & Tomato Stew (Vegetarian Fesenjan) Walnut-pomegranate sauce, charred eggplant, with basmati or herb rice
Persian Love Cake with Rosewater & Pistachio Moist, delicate, and birthday-perfect
Saffron & Cardamom Ice Cream Homemade Persian-style gelato with pistachios and rose petals
Rosewater Panna Cotta Silky and floral with a touch of honey and crushed pistachio
Fresh Berries with Orange Blossom Cream Light, elegant indulgence
View full menu
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