Saga Hill Cooking School started in 2007 with a mission to teach true culinary technique that you can put to practical use today. We get down to the matter of professional cooking and decadent eating in a hands on, experiential learning environment. Saga Hill opens our kitchen to everyone who walks through the door. We empower our guests to take risks and test their preconceived notions of cooking!
Authenticity + Value
No gimmicks, food fads, or sale of knick-knack kitchen gadgets. We offer the most competitive pricing for the highest level of service and menu selection. No surprise costs or additional service charges.
Chef Marianne Miller
Chef Miller is a Twin Cities culinary trendsetter. Marianne is also an author, contributing food editor and restaurant reviewer for Minnesota’s highest circulated magazine, Minneapolis St. Paul Magazine.
Miller was trained and certified at Le Cordon Bleu in Paris, where she also earned a prestigious Marriage of Food and Wine degree, The Art of Entertaining, Chef’s Grand Diplome and the Leiths School of Food and Wine in London.
After her training she spent a decade apprenticing at Michelin starred hotels and restaurants and as an executive chef serving government officials at villas and on yachts. Miller cooked for many celebrities and other notable figures throughout Europe and the United States.
She moved to the Twin Cities in 1999 and held executive chef positions at The Marsh, Saks Fifth Avenue, Red, Bobino as well as sommelier positions at Aquavit and Nicollet Island Inn. In addition to culinary positions at Catholic Services domestic shelters kitchens, Kids Cafe and The Suites at The Metrodome.
She has received acclaimed reviews and awards such as winning number #1 Dish of the Year by Dara Moskowitz at City Pages, 3 ½ stars from the Star Tribune and many more culinary accolades.
Chef Miller can be regularly seen and heard hosting local television and radio cooking programs as well as guest chef appearances at food and wine conventions throughout the country.
Miller describes her style as audacious, yet feminine. "I'm not afraid to take risks. My preparations are often bold, but with a light-handed approach that brings out the natural flavors in each dish. I favor sublime ingredients such as champagne, saffron and vanilla to accomplish this effect."
Check Marianne's weekly food and beverage musings at Minneapolis St. Paul Magazine's Foodie File.