Mykel Burkhart

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.