Katherine Miller believes chefs have the power to shape public policy—and she’s spent her career helping them do exactly that.

In this episode, the author of At the Table: The Chef’s Guide to Advocacy shares how she went from political strategist to hospitality changemaker. Miller unpacks why chefs make natural advocates, what most people get wrong about food systems, and how even small changes—like reducing waste or ditching tipping—can drive large-scale impact. Whether you’re a chef-owner, food advocate, or curious guest, this conversation reveals how food and politics are deeply intertwined.

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Takeaways

• Chefs are powerful cultural translators and community influencers.
• Advocacy requires purpose and consistency.
• Food systems are shaped by complex local, state, and federal policy layers.
• The current restaurant business model is outdated and chefs know it.
• Retrofitting for justice is harder than building from scratch, but it’s necessary.
• Consumer loyalty is shifting toward values-driven operations.
• Chefs can drive change without starting a nonprofit—collaboration is key.
• Baby steps and peer learning are more effective than solo reinvention.

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