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Recent Media Coverage on Pastry Chef Andrea Z. Millner

Pastry Chef Andrea Millner has been creating some of her world famous dessert at some of the most prestigious restaurants and resorts for over the last 18 years.

Her desserts have been served on the British Airways' Concorde, at Disney's California Grill, The Greenbrier Resort and at the James Beard House only to mention a few. She has been reviewed in several publications including Redbook, McCall's, New York Times, Food and Wine Magazine and Woman's Day. Her pastry creations have also appeared on such television networks as the Food Network and the Travel Channel and she was a guest chef on America's Health Network.

Chef Millner has decided to offer for the first time her private Brownie Collection's so that you may enjoy them in your own home, office or at special parties and gatherings. We hope that you enjoy all of the wonderful desserts that we offer and your feedback is always welcomed.

Our commitment is to your total satisfaction. Please Contact US if you have any questions or comments.


For Media inquires or to request a press kit about American Brownie Co. Inc. and its Products please click here.



July 1, 2005

Orlando Leisure Magazine

It's Hip To Be Flat : Orlando's Newest Trendsetters - by Lisa Euwer

"Want even more decadent?"
"Try the (American Brownie Co.) Trio sampler of German Chocolate, Jack Daniels and Triple Peanut Butter Brownies."


June 1, 2005

Orlando Leisure Magazine

Food & Drink Treats - by Lisa Euwer

"If you are a Brownie Lover, you owe it to yourself to check out the latest venture from Chef Andrea Millner, The American Brownie Company"
"Millner who was previously the pastry chef at the (Disney's) California Grill..."
"started the Internet and direct-mail business shortly after leaving the California Grill"


March 31, 2005

Orlando Weekly

Flatbread and Fashionistas - by Adrian J.S. Hale

"chocolate fondue...was great. But it hardly made up for the promise of a (American Brownie Co.) brownie plate"
"a sampler of Triple Peanut Butter, German Chocolate and Jack Daniel's-infused varieties, that they were (sold) out of" - Complete Article Online


March 2, 2005

Orlando Sentinel
Good Eating

Brownie Nation - by Heather McPherson
Company profile and recipe contribution

"Few other foods are as appealing to a 5 year old as a 55 year old"
"People want comfort food and when it's special all the more better" - Archive Article Online




Best Restaurant in America
California Grill


September 15, 1999

REDBOOK Magazine

Two in one dinners - by Tamara Holt
Flatbread story & recipe contribution - Archive Article Online


September 1, 1999

McCall's Magazine

Disney Divas do Dessert
Chevre Cheesecake


July 7, 1998

WOMAN'S DAY Magazine

Dinner at Disney
Chocolate soufflé with peanut butter custard sauce recipe contribution

“A peanut butter cup times TEN!”


May 31, 1998


At Disney World, Food that's not Mickey Mouse - by ERIC ASIMOV
Flatbread story & recipe contribution

“Dessert were uniformly excellent”
“Wonderfully crisp flat bread crusts” - Complete Article Online


December 29, 1997

USA Today

Best Meal in the U.S.A. - Archive Article Online


May 1, 1996

Orlando Magazine

The 1996 Golden Palm Restaurant Awards - Restaurant of Choice

"California Grill's deserts are pure indulgence"
"Try the tempting cappuccino quake or the butterscotch crème brûlèè with almond biscotti."


March 1, 1996

Food Arts Magazine

Show Time In The Sky - by Mardee Haidin Regan

"It's true theatre-in-the-round"
"Each performer (chef) had to the Best"
"one of only eight Tom Chandley baking ovens In-The-World...during service is used solely (by Chef Millner) to prepare the huge, made-to-order signature soufflés."


November 1, 1995

Esquire Magazine

The Best New Restaurant of 1995 - by John Mariani

"California Grill is not just one of the best restaurants in Florida; it's a place from which American restaurateurs will surely steal ideas."
"Everything - Breads, Pastas, Ice Creams - is made on the premises"


August 31, 1995


Food & Dining - by Jan Norris
California Trend Takes Hold at New Disney Diner
Fat Free Strawberry Soufflé recipe contribution

"Finally Disney Does Food”
“Chefs take time to greet guests who wander over to watch the action”
"An atmosphere of excitement that is infectious” - Archive Article Online



February 2003
December 2003

Polynesian Resort

Walt Disney World
Lake Buena Vista, Florida

Resort Executive Pastry Chef
853 Room resort


April 1995
February 2003

Contemporary Resort
California Grill

Walt Disney World
Lake Buena Vista, Florida

Executive Pastry Chef
Opening team, 250 seat Award-Winning restaurant
Developed pastry concept
Market inspired ”On-Stage“ cooking


April 1994
March 1995

Bistro L’ Europe

Boca Raton, Florida

Pastry Chef
200 seat lunch and dinner
Recipe development
Ordering and production


September 1991
April 1994

The Greenbrier Hotel

White Sulphur Springs, West Virginia

Assistant Pastry Chef
800 Room hotel, 5 restaurants
Supported all restaurant outlets
Banquet production up to 3,000 people


April 1990
August 1991

Le Ceil Bleu

Mayfair Regent Hotel
Chicago, Illinois

Lead Pastry Cook
190 Room boutique hotel
Award-Winning high profile restaurant
High tea and turndown amenity service


December 1989
April 1990

Top of the Tower Restaurant

Boca Raton Resort and Club
Boca Raton, Florida

Pastry Cook
1000 Room hotel, 8 restaurants
Pastry production and decoration


November 1988
April 1989

San Ysidro Ranch

Montecito, California

CIA Externship
Intimate French restaurant
Trained all positions


September 1987
December 1987

Manor Tavern

Jarrettsville, Maryland

Pastry Cook
American Restaurant


August 1986
August 1987

Brandon's Restaurant

Santa Barbara, California

Pastry Cook/Garde Manger
American Restaurant



January 1990

Culinary Institute of America

Hyde Park, New York

Degree - A.O.S. Culinary Arts, Occupational Studies


August 1986

San Diego State University

San Diego, California

Major - Chemistry

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