78 THE COASTAL BEND MAGAZINE TheCoastalBend.com F o o d Miller Xu, owner and chef of Dokyo Dauntaun, grew up in Wenzhou, a coastal city in southern China, where food, business, and family life were closely in- tertwined. From an early age, he developed a sense of discipline and persistence that quietly carried into his work in the kitchen. After high school, Miller came to the United States to study nutritional science at the University of Arizona. While his parents hoped he would pursue a more tra- ditional profession, he discovered that his real passion was in the kitchen. After graduating, he enrolled at Le Cordon Bleu in Pasadena, where he trained in classical techniques and learned to respect ingredients from their source to the plate. After culinary school, Miller took an unexpected left turn into the U.S. Army, an experience that gave him perspective before he returned to California and the professional kitchen. He joined Nobu Malibu, one of the world’s most respected Japanese restaurants, where precision and consistency were central to dai- ly work. Under the guidance of Chef Toshi Shiramizu, Miller learned sushi from the ground up—cooking rice, washing vegetables, identifying and handling different types of fish, and practicing knife skills. Rep- etition and discipline in that environment reinforced what he had learned in culinary school while exposing him to the work ethic of highly skilled craftsmen. Miller’s path was later interrupted by a motorcycle ac- cident that forced him to step away from the kitchen for several months. After recovering, he returned to work at Providence in Los Angeles, led by acclaimed chef Michael Cimarusti. At the time, Providence was a Michelin two-star restaurant known for its energy, creativity, and uncompromising standards. In that kitchen, Miller worked his way up from garde manger to chef de partie, collaborating closely with the team, refining techniques, and pushing one another to im- prove. Over four years, Chef Michael and Chef Bone played a key role in guiding Miller’s growth, helping him refine both his technical skills and his understand- ing of what it takes to sustain excellence in a profes- sional kitchen. After Providence, Miller ran his own catering business and spent about six months working at a friend’s Japa- nese restaurant, Cho, in Austin as a manager. There, he learned the ins and outs of running a kitchen team— scheduling, coordination, and keeping everything moving smoothly. That experience became the final piece in Miller’s chef journey, giving him the skills to oversee both the culinary and operational sides of a restaurant. In 2024, Miller was presented with an opportunity to run his own restaurant, which led him to Dokyo Downtown in Corpus Christi. Since taking over in August 2024, he has focused on thoughtful, gradual changes—integrating new menu ideas while preserv- ing dishes that regular guests already enjoy. Building a motivated kitchen team and creating a culture of learning has been central to his approach. At heart, Miller enjoys teaching as much as cooking. Mentoring younger cooks and watching them grow has become one of the most rewarding parts of owning Dokyo. The menu continues to evolve—blending approach- able favorites with select influences from his past experiences—always guided by balance, restraint, and respect for the local palate. For Miller, Dokyo isn’t about chasing trends or recreating another city’s din- ing scene. It is about being present in Corpus Christi, earning trust over time, and creating a restaurant that feels welcoming, familiar, and worth returning to. Popular Downtown Eatery Now Under Direction of Accomplished California Chef Miller Xu chose Corpus Christi as home for his first restaurant, after learning from some of the best chefs in the United States. Top: Barbeque Beef Don; Above: Sushi and Cocktails
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