Chef / Co-Owner Brad Miller

Brad’s love for cooking was instilled in him from a young age. Growing up in a suburb of Chicago, Brad spent much of his childhood cooking alongside his grandmother and lending a hand in his father’s butcher shop.

Deciding to transform this passion into his career, Miller enrolled in Scottsdale Culinary Institute’s Cordon Bleu program. Upon graduating, he worked for Arizona’s 5-Star Latilla at the Boulders and 4-Star Wright’s at the Arizona Biltmore, to name a few, before heading to Los Angeles’ Michelin-starred Patina. From there, he went on to become Executive Chef of L.A’s most romantic restaurant, Inn of the Seventh Ray. There he received praise from many outlets, including The Los Angeles Times’ top food critic S. Irene Virbila.

Brad is currently the Chef and Partner at Inn of the Seventh Ray restaurant. He is also the corporate chef and tastemaker for Five Star Senior Living, one of the country’s most prestigious retirement companies. Brad is a much sought-after television personality, appearing on such channels as VH1, NBC, FOX, Food Network, Cooking Channel, PBS, Tasted Channel and Hallmark Channel.

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Executive Chef Gabriel Hatton

Chef Gabriel started his culinary career at the age of 21 by attending the San Diego Culinary Institute. He has held positions at Restaurants all over Los Angeles including sous chef positions at Toast Bar & Restaurant and Pinot Bistro. He served as the Chef D’Cuisine for The Inn of the Seventh Ray for three years.

After opening Ashland Hill and Ox & Son, two popular restaurants in Santa Monica under Chef Brad Miller, Gabriel has happily returned to the Inn as Executive Chef.