About Jonah Miller

Chef Jonah began his culinary career with two seasons at Chanterelle and then moved on to Gramercy Tavern and Savoy, among others. Most recently, he was part of the opening team at Danny Meyer’s Maialino, where he spent three years. After leaving Maialino, he returned to Spain, where he had spent a semester during his Food Studies and Restaurant Management B.S. program at NYU. That time in northern Spain provided the finishing touches to the vision behind Huertas.

Where I Eat

Behind the Scenes

"Certainly not my least favorite task."
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"Such a terrific gift. (This kimchi weighs more then my kid.) Thanks @cosquaredkim"
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"Bach party fare"
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"Peaches and Pacharan. Co-stars of a newish @huertasnyc dessert. And a baby shot to cover all my bases."
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"Supremely tasty new dish with local yellowfin tuna from @pierlessfishbk and pole beans from @norwichmeadowsfarm. Tomato-yogurt and marcona almonds for acid, fat and crunch 😋😋😋"
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From My Menu