Chef Myles · Mise En Myles LLC
I grew up in a Jamaican household where food was how we connected.
Bold flavors, good music, people always gathered around the table. That spirit still drives everything I cook today — whether it's a private dinner for twelve or a live-fire event for two thousand.
Signature
Saffron Seafood Paella
Trained at
Johnson & Wales University
Florence University of the Arts
Live fire
What I Cook
Caribbean roots. Global range.
My specialties live at the intersection of Caribbean, Italian, and live-fire grilled cuisine — the foods I grew up loving and the techniques I trained in for years.
But I'm a professionally trained chef with a deeply diverse background across global cuisines — French technique, modern American, Asian influence, plant-forward menus, and beyond. Every menu is built from scratch around your event, your guests, and the story you want to tell at the table.
Cooked for · Demonstrated at · Activated with
See the Work
Food Gallery →The Chef
A real chef.
A real story.
I'm Myles. I grew up in a Jamaican household where food was a big part of how we connected — bold flavors, good music, people always gathered around the table.
I studied culinary arts and food service management at Johnson & Wales, then spent time training in Florence, Italy, where I learned to appreciate simplicity, technique, and quality ingredients.
For the last several years, I worked as a Research & Demo Chef at SharkNinja, helping develop products, create recipes, and cook live for crowds ranging from a few people to thousands at major retail events across the country.
Now I'm focused on building something of my own through Mise En Myles — creating food experiences that feel personal, relaxed, and memorable. Whether it's a private dinner, live-fire event, or brand collaboration, my goal is simple: make really good food and create an atmosphere people actually want to be part of.
Roots
Jamaican roots. Italian training.
Southern soul. Chilean heart.
Mediterranean mindset.
Resume
Research & Demo Chef, SharkNinja
Line Cook, Southward Ho Country Club
Recognition
James Beard House, New York City
Chosen to be on the team that developed and executed three multi-course dinners at the James Beard House
What I Do
Four ways to experience food together.
Whether it's a seated dinner for twelve or a propane-grill activation in front of two thousand, the kitchen approach is the same: hospitality first, technique behind it, and a real point of view on the plate.
Outside the Kitchen
More than just food.
When I'm not cooking, you'll usually find me chasing experiences and spending time with the people I care about most.
I'm a huge fan of jazz music and live performances, whether it's a small club or a packed concert venue. My wife is my best friend, and we love traveling together — exploring new cities, finding great food, and making memories along the way.
I'm also a lifelong basketball fan (Let's Go Knicks!), a casual bowler, and a big anime watcher. At home, I'm happiest when friends are gathered around the table for board games, Mario Kart, good food, and a few laughs.
At the end of the day, food has always been about bringing people together, and that's something I try to carry into every event, dinner, and experience I create.
What I Love to Eat
My perfect bite.
Selected Work
Built at scale.
Highlights from years inside one of the world's fastest-moving kitchen brands.
- 01
Sold-in Ninja's first propane grill to Ace Hardware, Home Depot, and Lowe's.
- 02
Supported retail sell-in across Target, Walmart, Amazon, Costco, Bass Pro, Crate & Barrel, plus EU, Asia and South America.
- 03
Created 35+ product demo videos for executive alignment, retailer pitches, and global marketing.
- 04
Led live demos for audiences from 4 to 2,000 — including large-scale propane grill activations that fed event crowds.
- 05
Supported launches of Ninja Sizzle, Dual Zone Air Fryer, Creami, and the brand's first outdoor electric and propane grills.
Start Your Event Inquiry
Let's build your experience.
Reach out and let's work together to build out the perfect menu for your event. Tell me about the moment you're planning — guests, vibe, location, dream dishes. You'll get a confirmation in your inbox right away, and a personal response from me within 24 hours. Need it sooner? Note it in the comments and flag it urgent below.