Alumni in the news: Miles Pundsack - Poe (Class of 2009) • Stratford Chefs School
Stratford Chefs School

Alumni in the news: Miles Pundsack - Poe (Class of 2009)

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.

Congratulations Miles!

 

 

 

 

 

 

 

 

 

 

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 !

 

Testimonials

Ashley Burnie

Ashley Burnie

Stratford Chefs School, Class of 2018 | Current Position: Backhouse, Niagara-on-the-Lake

“Since graduating and spending a lot of time with folks who didn’t go to SCS, I realise the incredible breadth of this education. Being exposed to so many different menus, techniques and disciplines has been incredibly valuable in the workplace. I have a confidence and cultivated instinct to effectively problem solve; and the knowledge not just to understand how to do something but *why*. I can’t wait to learn more and more, armed with this amazing foundation, provided by SCS.”

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.

Alumni

SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.

 

*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  

 

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