Armed with a burning ambition to cook better than his mum, Chef Miles Dupree’s first professional gig was in a high end pizzeria in Sydney. After showing a clear gift for the culinary arts he moved up to a training position at top Sydney restaurant Sepia. There he worked with the renowned Australian chef Daniel Puskas and developed a passion for Japanese, modern and molecular techniques and flavours which remain the cornerstone of his cooking today.
He then left Australia to discover new tastes and pairings in France and America and then hit UK shores scoring a sought after position as a chef at the famous Ottolenghi flagship restaurant in Islington, London where he continues to learn and innovate every day. Here’s a brief interview with the man himself:
What do you love about cooking?
Discovering new techniques, textures and flavors. It never stops, there’s always a way to take something ordinary or simple and turn it into something incredible to eat.
Who are your biggest culinary influences?
Daniel Puskas at Sepia
Dan Hunter from the Royal Mail in Victoria, Australia
Why Chateau Marmot?
Because I can dream and test and create here with the help of the owners and the guests. It’s a collaborative thing. It’s going to be both very exciting and challenging.
What does Chateau Marmot specialise in?
I will be focusing on British regional ingredients, locally sourced and locally grown but cooked in new an exciting ways.
Why did you choose cooking as a career?
Mum was a good cook and I wanted to be better than her! I thought becoming a chef was the best way to learn
Is there anything you don’t eat?
Yeah! I HATE lychees and elderflower cordial! You won’t be eating either of those at this restaurant 🙂