Ayana Miller has spent her career exploring every side of hospitality—from Fine dining and extensive wine lists to oyster shucking and drinks in mason jars on the shores of Northern Ontario—and she’s learned that no matter the setting, people are always there for the same thing: a great experience and a good story.
She got her start at Toronto’s iconic Susur and Lee, learning hospitality the old-fashioned way: by doing whatever needed to be done. Host stand? Check. Food running? Check. Serving, managing, and figuring out how the FOH pieces of a restaurant fit together.
Wanting to deepen her wine knowledge, Ayana moved to Jacobs & Co. Steakhouse, where she traded tasting menus for martinis, prime cuts, and a classic steakhouse energy. She grew into the role of bar manager, helping turn the piano lounge into a major revenue driver and contributing to over an additional $1 million of annual sales growth. When she became a mom, she stepped away from the late nights—but not from hospitality.
The next chapter took her to Michelin recognized Henry’s. While working with the Front of House team there, she also represented Brix + Mortar’s boutique, grower-focused wine portfolio, diving deeper into the producer side of the business. Somewhere along the way, she also found time to own and operate a seasonal oyster bar in Northern Ontario—proof that her definition of a “day off” has always been questionable.
Today, Ayana is the owner of Acquired Taste Beverage, an alcohol-free importing company bringing hospitality-quality wines, spirits, and cocktails to restaurants, retailers, and drinkers who expect more from what’s in their glass. Her mission is simple: alcohol-free shouldn’t mean an afterthought—it should mean thoughtful, beautifully made, and worthy of the same attention as any great bottle on the menu.
She’s also the co-owner of Pinky Swear, a neighbourhood restaurant on Etobicoke’s Lakeshore, continuing her favourite pastime: creating spaces where people gather.
When she’s not building businesses, she’s learning ranch life with her partner, raising her child and trying to earn the title of Super Mom—mostly by showing up, figuring it out, and enthusiastically winging it.
After all, hospitality is about adaptability. Is it not?