NEW EXECUTIVE CHEF, CHRISTOPHER MILLER, APPOINTED AT THE ST. REGIS BANGKOK

| February 5, 2019
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The St. Regis Bangkok is pleased to announce the appointment of Christopher Miller as Executive Chef. An award-winning chef, he brings more than 20 years of food and beverage excellence from the finest restaurants and five-star hotels and resorts throughout Australia, Central America, Singapore, Indonesia, The Maldives and Thailand.

“We are delighted to welcome Chef Miller to our team and look forward to sharing with our guests his extraordinary perspective and talent,” said Mr. Klaus Christandl, General Manager, The St. Regis Bangkok. “The caliber of his track record in delivering authentic guest experiences within curated destination concepts is beyond exceptional, and his dedication to managing food and beverage departments that excel in sophisticated customer-centric service will help further our culinary reputation.”

Originally from Australia, Chef Miller’s cooking style combines pan-Asian influences with a deep respect for thoughtfully sourcing ingredients and a keen awareness of intelligent nutrition. He spent the first eight years of his career as a chef in fine dining restaurants of Sydney, most notably working with world-renowned chef Neil Perry at Wockpool and Rockpool.

Chef Miller went on to spend fifteen years with COMO Hotels and Resorts, directly liaising with owner and founder Mrs. Christina Ong. Under his direction as Executive Chef of COMO Shambhala Estate at Begawan Giri in Bali, the resort was voted world’s best by The London Times. While Executive Chef and Executive Chef in Charge of Food and Beverage at COMO Metropolitan Bangkok, his long-term collaboration with famed chef David Thompson led to

nahm restaurant’s recognition as one of the world’s top fifty restaurants and one of the top 10 restaurants in Asia for the last five years. He was also Executive Chef for the pre-opening team at COMO Maalifushi and managed COMO Hotels and Resorts’ Singapore Grand Prix event for four years, overseeing more than 21,000 plates of food served by a team of more than 30 international chefs.

Other career highlights include Sous Chef at Parrot Cay Resort and Como Shambhala Retreat in Turks and Caicos, Executive Chef at Just Steak in Singapore, Executive Chef at UMA Ubud in Bali, and Executive Chef for the pre-opening team at The Bangkok EDITION.  Chef Miller has also won numerous awards from international publications for best wellness cuisine.

Chef Miller’s strong affection for Thailand, the people, the culture and cuisine was developed during the seven years he spent in Bangkok, translating to a unique sensitivity to the cultural and social considerations essential for success in this new role. “Having lived in Bangkok for a few years, I am acutely attuned to the rich and vibrant culture of the city and to the benchmark of excellence set by The St. Regis Bangkok. I am thrilled to join The St. Regis brand and help elevate the hotel’s tailor-made guest experience while upholding the highest gastronomic standards for our discerning clientele,” said Chef Miller.

For more information about The St. Regis Bangkok and dining experiences at the hotel, go to www.stregisbangkok.com.

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About the Author:

Current: Editor of At-Bangkok.com, Managing Director at dp-Studio Co. Ltd. Past: Lecturer, Instructor at School of Architecture King Mongkut University of Technology, Architect at RNL Architect, Architect at Roth Sheppard Architects Education: School of Architecture Chulalongkorn University Bangkok Thailand (B.Arch) School of Architecture University of Arizona USA - School of Architecture University of Colorado, Denver USA (M. Arch)
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