On today’s episode of the Line we welcome Chef Patrick Miller of Rucola restaurant and has been working there since it opened in 2011. He was raised in Los Angeles, California and was inspired by the cooking of his mother and Italian grandparents to pursue a career in the hospitality industry. He has worked in San Francisco, Spain, and New York under several chefs who he credits with his cooking style, namely Chef Stuart Brioza (State Bird Provisions), Chef Jason Tallent (Pizzeria Vetri), and Andoni Aduriz (Mugaritz). He is currently starting an Italian liquor company called “Faccia Brutto Spirits” in Brooklyn that will open this fall.

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