After three years as head chef at Sperry’s restaurant, Dale Miller is again moving on, saying he wants to focus on his food and restaurant consultant business, which he has had since 1996. His list of clients has increased and become more time-consuming, he said.

Although he will consult with Sperry’s through a transition period the rest of this year, he won’t be in the kitchen. He elected not to renew his annual contract with Sperry’s when it recently expired.

Trained at the Culinary Institute of America and certified as a master chef, Miller has made his mark on the Capital Region restaurant scene. His eponymous downtown Albany restaurant drew rave reviews when he was there. He has also worked at Jack’s Oyster House in Albany, worked at The Inn at Erlowest in Lake George and owned the former Stone Ends in Glenmont.

According to the owners of Sperry’s, a search is being conducted for a new head chef. Meanwhile, the restaurant’s executive sous chef, Michael Spain, is in charge of the kitchen.

--Jennie