Doug Miller teaches a variety of wine and beverage courses in the CIA degree programs and serves as maître d’instructor in The Bocuse Restaurant at the college. He also teaches wine enthusiasts. A member of the United States Bartenders’ Guild, Mr. Miller is an expert on the subject of cocktails and mixology and has created award-winning cocktails. Before joining the CIA faculty, he held restaurant and dining room management positions with Four Seasons Hotels and Resorts in California, Las Vegas, and New York City. His extensive industry experience also includes positions as manager of Coco Pazzo Restaurant, assistant restaurant manager of the Bristol Grill, banquet manager of the Wyndham Bristol Hotel, and sous chef for Cornell Dining at Cornell University. Mr. Miller is a Certified Hospitality Educator, a Certified Specialist of Spirits, and a graduate of both the CIA and the State University of New York, Empire State College.