Our Alumni are doing exciting things in Canada and around the world!
Alumnus Miles Pundsack-Poe‘s passion for food began during secondary school programs that specialized in organic farming, sustainability and localized community. Originally from Guelph, Ontario, Miles attended the Stratford Chefs School‘s prestigious program, interning at The Healthy Butcher,working at The Old Prune, and staging in British Columbia. After graduating, Miles interned at Eigensinn Farm under the famous organic chef, Michael Stadtländer, where his passion for fresh, and natural cooking grew. Miles moved on to work at Relais & Châteaux rated Langdon Hall Country House and Spa, and later landed stages at Michelin rated restaurants in Spain: Echaurren in Rioja and Nerua in the Guggenheim Museum, Bilbao, before joining Napa Valley’s three Michelin starred The Restaurant at Meadowood.
Now, under the leadership of Meadowood’s executive chef Christopher Kostow, Miles is part of an ambitious new venture as Head Chef of the exciting, newly opened restaurant Ensue, in mainland China.
Ensue’s kitchen features top talents from the global culinary scene. Miles leads daily kitchen operations, assisted by Executive Sous Chef Kevin Finch (Atelier Crenn), and Sous Chef Dalton Thomas (The Restaurant at Meadowood and The Charter Oak). Collectively, with their team of dynamic Chinese and foreign chefs, they showcase the very best of South China with every dish.
The Ensue kitchen team (left to right) Kevin Finch, Dalton Thomas, Christopher Kostow, Miles Pundsack-Poe, Sean Yue. Photo: courtesy Kelly Puleio/Ensue
Read more in our Weekly Update for August 23 !