Chef de Cuisine Mykel Burkhart leads the kitchen at Miller Union with an eye towards seasonal produce and balance.Like Steven Satterfield, Burkhart did not set out to become a chef, but instead studied philosophy and forestry at the University of Tennessee before shifting course to pursue a culinary career. He worked in kitchens under celebrated Southern Chefs Jeffery DeAlejandro and Sean Brock of Husk in Nashville prior to taking on a leadership role at Miller Union. Burkhart finds inspiration in the Southern cuisine he grew up with and the abundant local produce. He enjoys building relationships with farmers and the community.