An alum of Spago, Campanile and La Brea Bakery, Miler focuses on the food and cooking style from her Midwestern upbringing. She opened her bakery & cafe in Century City cafe in 2000 and her sandwiches, salads, soups and fabulous baked goods make it one of the best neighborhood cafes in Century City and later in 2012, Beverly Hills.
April is Grilled Cheese Month each year and her contribution to Grilled Cheese Mania has been noted and celebrated by everyone from The Los Angeles Times to Food & Wine.
Annie was born and raised in Minneapolis, Minnesota and learned to cook alongside her mother and grandmother. She has a degree in history from Amherst College and her honors thesis in college was “as close to food as I could get.” After college, she went to the Cordon Bleu in London to study basic pastry. She moved to Los Angeles in 1995 and worked at Spago Beverly Hills, Campanile and La Brea Bakery.
Annie Miler loves to travel and has traveled extensively throughout the United States and Europe. “I wanted to take what I learned about cooking from my mom and my grandma, combine it with my restaurant experience and offer something unique and homemade to the neighborhood,” says Miler. “The best compliment I get is when someone tells me that something we make reminds them of how their grandmas used to make it — I love that.”
Farmers’ Markets are key to the ingredient selection for Clementine and Annie shops the markets, regularly changing the menu at Clementine, which creates excitement but also has her clientele stocking up on their favorites, like Autumn Chicken Salad. As Annie Miler says, “we would rather savor a tomato at its peak than eat mediocre ones year-round.” Amen.