Eric Veldman Miller

Since graduating from the Napa Valley Cooking School in St. Helena, Eric has been privileged to train with talented chefs including Jan Birnbaum (Catahoula, Epic Roasthouse), Joshua Schwartz (Catahoula, Del Dotto Vineyards), Gary Danko (Restaurant Gary Danko) and Patrick Mulvaney (Mulvaney's B&L). Under their tutelage, Eric became enamored with using quality, local ingredients.

After becoming Lead Chef Instructor at Le Cordon Bleu, Eric’s focus changed from creating a fine dining experience to the craft of whole animal butchery.

Completing an intensive apprenticeship under Master Butcher Terry Regasa of Sutter Meats in Northampton, MA, Eric continued to learn the traditional methods of breaking down whole animals using seam butchery to isolate the best cuts from an animal.

During his time at Sutter Meats Eric also learned how to develop invaluable relationships with local farmers that raise their animals on natural pastures with a high regard to animal welfare.

Eric is a Member of the Butcher’s Guild and continues to hone his skills with Dave, “The Butcher” Budworth of Marina Meats in San Francisco. Eric is excited to offer quality, pasture raised and grass fed meat at his own shop, V. Miller Meats in East Sacramento.