Canton, Mass./Press Relase -- Dunkin’ Brands Group Inc. announced Jeff Miller as the company’s new executive chef and vice president of Product Innovation. In this role, Miller will head the 22-person culinary team assembled by Dunkin’ Brands to create new and unique food and beverages, leading the charge to distinguish both Dunkin’ Donuts and Baskin-Robbins for their wide variety of menu choices that can be enjoyed all throughout the day.
A chef who has spent more than 11 years with Dunkin’ Brands, Miller has been responsible for the company’s strategic menu and product development, helping to build an innovation pipeline team that develops and tests new menu items, platforms and line extensions. He has led teams that have created many of the brands’ most innovative sweet and savory food and beverages, including iced coffee inspired by Baskin-Robbins ice cream, Glazed Donut Breakfast Sandwich, Brownie Batter Donut, Egg White Flatbread Sandwich, Big N’ Toasted Breakfast Sandwich, Smokehouse Sausage Breakfast Sandwich, a full line of Bakery Sandwiches, and the new Grilled Chicken Flatbread Sandwich, to name a few.
In addition to his background in R&D and logistics, Miller also has experience in procurement and supply chain for both Dunkin’ Donuts and Sid Wainer & Sons, and has managed restaurants. A native of Buffalo, N.Y., Miller graduated summa cum laude from Johnson and Wales University with a B.S. in Culinary Arts.
According to John Costello, Dunkin’ Brands’ president, Global Marketing and Innovation, “For more than a decade, Jeff Miller has been a leader within Dunkin’ Brands’ culinary team, conceiving and creating products that are enjoyed by millions of people every day. His incredible passion and excitement for seeking new menu options, combined with his experience and understanding of the quick service restaurant industry, makes Jeff the ideal person to direct our culinary innovation as our brands continue to grow, and we serve more and more guests around the world.”
“I am thrilled and honored to lead the Dunkin’ Brands’ world-class culinary team during such an exciting time in the company’s history,” said Miller. “Now more than ever, consumers are seeking more variety from quick service restaurant brands. I’m proud that people recognize Dunkin’ Donuts and Baskin-Robbins for a commitment to explore new menu choices, and give our guests the chance to try new things while also being able to count on their favorite food and beverages in a fast and friendly experience. As we bring our brands to new markets within the United States and across the globe, we have a unique opportunity to introduce millions of new people to how we are raising the bar on what is possible in a quick meal or treat on-the-go.”
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Check out the June 2020 issue of Prepared Foods, featuring our cover story on creating functional flavors with stocks, bases & sauces, consumers’ appetite for beef and other animal proteins, new dairy and dairy alternative offerings, and much more.