Q&A With Top Chef’s Savannah Miller

We chat with Durham chef Savannah Miller on the heels of her Top Chef Season 21 debut. 

When a lifelong dream finally comes true, it’s natural to be in shock. Which is exactly what happened to Savannah Miller, the chef de cuisine at M Tempura in Durham, when she found out she was going to be on the latest season of Top Chef.

“When I got the call I would be casted in Season 21, I think I was truly in shock that I was going to be stepping into a kitchen so many chefs I admire have cooked in,” she recalls. “It was a dream realized just being there in the first place, and I really worked to lead with that level of gratitude throughout the competition.”

This year’s season, which premiered its first episode March 20, took contestants to Wisconsin—and promises its own fair share of shock and awe for audiences, including new judge and host (and Top Chef Season 10 winner!) Kristen Kish, NTM exciting new twists and challenges. 

On the heels of her TV debut, we chat up Miller on her experience on the show. And be sure to tune in to cheer her along every Wednesday night on Bravo. Knives up!

Why was being on Top Chef one of your big goals?

I’ve been a huge fan of the show for so many years, and the idea of competing myself has been on my career bucket list. I really think Top Chef is on another caliber when it comes to cooking competitions, and it’s always been something I aspired to do. I love it because you really get to know the chefs every season, and that level of intimacy combined with the creative nature of the challenges—it’s a joy to watch.

How did you feel going into it?

While I was undoubtedly excited to be casted, I was also nervous to compete. When I was gearing up to head to Wisconsin, I constantly wondered if I was going to be able to stand up to the other chefs—and throughout my experience, I learned so much about myself and my food. While I was anxious about being younger and less experienced than some of the other contestants, I knew I could hold my own under pressure and think on my toes, which is a huge advantage in the Top Chef kitchen.

What really goes on behind the scenes?

Being on the show was a once-in-a-lifetime experience. To keep everything fair, you have extremely limited access to the outside world. You don’t really know what’s happening outside of the Top Chef bubble. While this took some adjusting to, I found I was able to focus more on the competition with limited distractions—and I appreciated it.

How did you cope with the high-stress environment? 

It’s also worth mentioning all of the wonderful people that go into making this show happen. It’s a whirlwind of emotions and adrenaline constantly, and I was so grateful for the people behind the scenes who provided as much normalcy as they could during an incredibly fun—but also chaotic—time for us all.

How has your experience prepared you for the show?

My life experiences in and out of the kitchen have prepared me for being on the show in many ways. I have been on teams of various sizes, holding every position possible within a restaurant over the years. I’ve experienced praise and rejection of all shapes and sizes, and I knew I would be able to keep a good head on my shoulders while I was competing so long as I could stay true to myself and not take anything too seriously. I knew from past experiences that as long as I remained positive, I could handle almost anything thrown my way and spin it to work in my favor. 

What’s something you didn’t expect?

I really enjoyed getting to know the other chefs—and a twist I was not expecting was that I’ve made lifelong friends who all happen to be just as kind as they are talented—and that’s saying a lot. 

Your biggest takeaway?

The confidence you can build from really diving into the experience of cooking under extreme pressure and putting yourself out there on national TV. Cooking under these time constraints and unique scenarios brought out a sense of open-mindedness to my cooking that felt so freeing and fun. It’s a lesson I really hope to hold onto in my career for years to come. 

*Responses have been lightly edited for length and clarity.