Miles Thompson was born in Dayton, Ohio ands grew up in New York State. He started working in food at the age of 13 for a catering company helmed by Chef Charlotte Berwind. He began as a dishwasher and eventually moved up to the head Chef position in the 6 years that he worked for her. After his time at the catering company, Miles moved to work with Chef Greg Gilbert at The Inn at Emily Shaw's in Pound Ridge, New York. Miles then moved to Los Angeles where he began working under his first mentor Chef Alex Becker at NOBU where he gained a proficiency in fish butchery and a love of the profiles of Japanese cuisine. An opportunity to move on arose for Miles and he interviewed for a position working for Jon Shook and Vinny Dotolo at their new restaurant Son of a Gun. Miles got the job and worked at Animal for a period of time while the construction at Son of a Gun was finished up. Miles opened Son of a Gun as a Sous Chef. After his time there, Miles began running a small restaurant out of his apartment under the moniker The Vagrancy Project, where he served 9-course tasting menus to a table of 12 people. Vagrancy eventually did at pop-up in a restaurant that evolved into Allumette, the first restaurant where Miles held the title of Executive Chef. While short lived, the restaurant was only open for a year and a half, Allumette made waves in the local and national food community, being named among other things as one of Bon Appétit's Best New Restaurants. When Allumette closed Miles moved up to Sonoma county to helm The Healdsburg SHED, a modern grange, and then to St. Kitts to develop the food program at Christophe Harbour before returning to the United States to take on the Executive Chef role at the legendary Michael's Restaurant in Santa Monica. Miles was twice nominated for a James Beard Rising Star Chef Award in his time at Michael's. After Michael's, Miles spent some time staging in Europe at Chambre Séparée, Portland, and Lyle's before returning to work at Konbi where he is now.
Awards & Accolades