In 2001 he attended the Kapiolani Community College’s Culinary Institute in Honolulu, HI where he learned the basics of culinary cuisine while working a full time position as lead line cook at Kincaid’s Restaurant. After graduating, he took a supervisor position at Tryst Restaurant in Honolulu, and subsequently became the Sous Chef at the Plaza Club in 2005.
After a brief stint at Blu water Grill and P.F. Chang’s, he left to take the Sous Chef position at Ryan’s Grill where after only a year was promoted to the Executive Sous Chef position at Ryan’s sister restaurant, Kincaid’s in 2009.
In 2010, Miles joined the Willows as the Executive Sous Chef. With his culinary knowledge and vast on-the-job experience, Miles was ready to take the helm as the Executive Chef in 2012.
His cuisine is influenced by many different cultures including Japanese, French, Thai, Italian, Hawaiian, Korean, etc. and has evolved over the years, but his passion for creating new dishes and love of food still remains the same.
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