Explore limitless possibilities with Taste of the Wild Culinary Company!

Taste of the Wild Culinary Company is the exclusive caterer of the Cincinnati Zoo & Botanical Garden. We offer an eclectic menu and have the capability to cater any type of event  from  the most lavish gala, to corporate meetings, picnics, and after-hours events.


Executive Chef Dave Miller
Chef David Miller

Chef David Miller

Classically trained at The Culinary Institute of America, and The International School of Confectionery Sugars, Miller started his career as Executive Chef at the Angelus Resort in the West Indies, where he oversaw the Caribbean’s highest rated restaurant, Le Caribe.

Continuing the out of the box success in the Caribbean, he moved to work as Executive Chef for major hospitality companies including Americas oldest and most prestigious Bed and Breakfast, The White Hart Inn, and Dunton Hot Springs, North Americas Highest Rated All-Inclusive Resort. In the winter of 2005 at the age of 23 he opened Savant Fine Dining and Savant Fine Chocolates in Clearwater Florida. In just two short years Savant earned its place in Zagat as one of America’s top 100 restaurants, repeating the feet 2 more years until it closed in 2010. In 2008 in the wake of the success of Savant, Miller opened his second restaurant Cities, and his third, Antilia on Scrub Island, Tortola.

Our Commitment to Sustainable Events

_DSC0016 From disposable tableware made from plant products to the support of local food vendors and wineries, Taste of the Wild catering services are eco-friendly. We are committed to conducting our business in an environmentally responsible manner as we champion and support the conservation efforts of the Cincinnati Zoo.

 

 

 

 

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Learn more about our breakfast, lunch, dinner & drink options.

Taste of the Wild Culinary Company is managed on-site by Service Systems Associates.

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