Meet Miles Pundsack-Poe (Class of 2009)
Miles Pundsack-Poe is the internationally trained Executive Chef of Dorsia in Old Montreal. His culinary journey began with a deep connection to farming and nature, followed by formal training at Stratford Chefs School and formative experience at Langdon Hall and Eigensinn Farm. He went on to work in Spain’s top Michelin-starred kitchens—learning tradition at Echaurren, practicing minimalist modernism at Nerua, and refining fire-cooking techniques at Etxebarri.
Miles then spent nearly a decade under Chef Christopher Kostow, first as sous chef at the three-star The Restaurant at Meadowood in Napa Valley, and later helping launch the wood-fired, farm-to-table concept The Charter Oak. In 2019, Miles moved to Shenzhen, China, to open and lead Ensue, which earned spots on Asia’s 50 Best Restaurants in both 2022 and 2023.
Now, after returning to Canada, Miles opened Dorsia, in 2024. Miles blends French and Italian traditions with global influences—delivering a cuisine that celebrates opulence, precision, and Montreal’s rich culinary tapestry.
Current Role and Workplace
Miles tells us: "My training at Stratford Chefs School gave me a strong foundation—not just in technique, but in critical thinking, organization, and understanding food beyond the plate. It helped me walk into demanding kitchens with confidence and a curiosity to keep learning.
These days, my role includes everything from leading service and developing new dishes to mentoring the team and managing supplier relationships. No two days are the same, which keeps it dynamic and engaging. What I enjoy most is the blend of creativity and connection—working with passionate people, sourcing beautiful products, and creating experiences that stay with our guests. It’s rewarding to build something that’s both expressive and rooted in craft."
Above: Dorsia interior
Above: Chef Miles' Black Bass and Zucchoni dish.
Ten Questions for Chef Miles Pundsack-Poe
What is your favourite restaurant and why?
If I had to choose one, Etxebarri was the most pivotal for me. It completely changed the way I viewed food. The purity of the ingredients, the restraint, and the respect for fire as a technique—it was humbling and transformative. It taught me that simplicity, when done with intention and mastery, can be the most powerful expression of cuisine.
Above: Etxebarri, Bizkaia Spain
What is your favourite cookbook and why?
It’s hard to pick just one, but a few stand out for different reasons. Modernist Cuisine opened my mind to the science and precision behind technique—it’s a reference I still return to when pushing creative boundaries. The French Laundry Cookbook was my introduction to discipline and elegance in fine dining. Paul Bertolli’s Cooking by Hand taught me to appreciate the emotional and artisanal side of food, and Harold McGee’s On Food and Cooking gave me the scientific backbone to understand why things work the way they do. Each book shaped a different part of how I cook and think.
What is your guilty pleasure food?
Burgers—specifically, ones made with grass-fed, dry-aged chuck.
What food did you think was over-rated until you tried it?
Honestly, caviar. Early on, I didn’t fully get the hype—until I tasted really well-sourced, properly handled caviar in the right context. The texture, the salinity, the way it elevates even the simplest ingredients—it completely changed my mind. Now I see it not as a luxury for the sake of luxury, but as a powerful ingredient when used with intention.
What is your favourite knife or kitchen tool?
It’s hard to pick just one—I like to travel light, but with intention. My essentials include a small bird’s beak paring knife for precision, a petty knife for everyday tasks, tweezers for plating, a palette knife and mini spatulas for delicate work, and a good spoon for both tasting and saucing. If I had to name a favourite, it would be my 10-inch slicer—versatile, balanced, and capable of everything from clean fish butchery to carving meats. It’s the workhorse that rarely leaves my hand.
Above: Chef Miles' Lobster au Poivre dish.
What restaurant dish seemed the most intimidating, but is actually not too difficult to make?
Tournedos Rossini. On the surface, it feels extravagant—filet mignon, foie gras, truffle, rich sauce—but once you break it down, it’s all about timing and balance. If you respect each element and don’t overthink it, it comes together beautifully. It’s a classic for a reason, and when done right, it’s pure indulgence.
What's your favourite ingredient to work with right now?
It’s spring, so definitely morels and ramps. There’s something so fleeting and special about them. Morels bring that deep, earthy umami, and ramps add this wild, garlicky brightness. They’re ingredients that don’t need much—just a bit of care and restraint—and they capture the season perfectly.
Above: Chef Miles' Halibut and Spring Morels dish
What is a new technique or flavour you are experimenting with currently?
Lately, I’ve been exploring fermented mushroom garums and aged fats as ways to build deep, layered umami. I’m interested in how time, bacteria, and controlled decomposition can create complexity without overpowering the dish. It’s about using ancient methods to bring subtle power to modern plates—especially in sauces and broths where a little goes a long way.
Are there any recipes from your time at Stratford Chefs School that you still use?
Definitely. The techniques I learned at Stratford—and the exposure to guest chefs—have stayed with me throughout my career. Dishes like duck confit, agnolotti, and a leek terrine are just a few examples that still appear on my menus today, including on our lunch menu. They've evolved over time, but the foundation was built at Stratford.
What is a fond memory from your time at Stratford Chefs School?
One of the things that stood out most was the guest chef program—learning directly from some of the world’s best chefs was incredibly inspiring. It gave me a real sense of what was possible in this industry. That, combined with the intensive hands-on experience, was both motivating and foundational to how I approach cooking today.
Dorsia Recipe
Check out the recipe for one of Chef Miles Pundsack Poe's signature pasta dishes from the Dorsia menu - Cavatelli with Duck Nduja & Smoked Chili.
Learn More
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