Trail’s End, home to new chef Published June 25, 2007 By Airman Alex Martinez 90th Space Wing Public Affairs F.E. Warren AFB, Wyo. -- A fresh, new beginning can describe the change at the Trail's End Club. A new head chef has taken the position, bringing with him more than 30 years of culinary experience and knowledge. Chef Michael Milliron began his career in the culinary arts in 1975 in Louisiana, working for a "ma and pa" pizzeria before attending culinary school. "Culinary school taught me the basic principles of the job and everything else I know has been learned over all these years," Chef Milliron said. Chef Milliron moved to Cheyenne, Wyo., in 1982 with his wife to accompany his sister and her husband. His brother-in-law was stationed at Warren at the time. "I have worked all over town for the last 25 years so I can bring everything that the local restaurants have here to the club," Chef Milliron said. Whether it is a casual buffet lunch or a fine dining atmosphere, the club offers many different dining styles. With the personality Chef Milliron puts into his work, the club is on a success path with the result being an attraction for Warren members old and new. "I want to offer here all the things that people on base are attracted to at restaurants off base," Chef Milliron said. Customer care is a priority at the club and feedback from the diners is important for the staff to make changes in service and food quality, whether it is good feedback or bad. "I like to be on the front line with my customers and hear their comments," Chef Milliron said. "There's nothing I wouldn't do to go that extra yard and make meals more enjoyable." From Italian dishes to Mongolian feasts, Chef Milliron and his staff have made many different themed meals showcasing the culinary variety of their craft. "I'm planning to be here for a while and look forward to working with all the groups," he said.