Meet Executive Chef Mikey Miller: The Chef Behind Field Note

September 29, 2026

At Field Note, the menu starts with the chef. Executive Chef Mikey Miller leads the kitchen with a focus on seasonality, thoughtful sourcing, and food that feels both intentional and approachable. Instead of building a menu that stays the same year-round, Mikey’s approach allows dishes to evolve as new ingredients, ideas, and seasonal opportunities come into the kitchen.


That philosophy is at the heart of Field Note. The goal is not to overcomplicate the experience, but to create food with a clear point of view and a strong sense of place.


Guests can expect menus shaped by curiosity, care, and the ingredients available right now, whether they are joining us for brunch, dinner, or a special occasion.


As Field Note grows, so will the menu. That sense of movement is part of what makes each visit feel a little different from the last.

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