Miles Pundsack-Poe has lived in Guelph, Ontario for most of his life. His passion for food began during an enrollment in secondary school programs (CELP, and Headwaters) that specialized in organic farming, sustainability and localized community. While attending the prestigious Stratford Chefs School, Miles interned at The Healthy Butcher, worked at The Old Prune, and staged in British Columbia. After graduating, Miles interned at Eigensinn Farm under the famous organic chef, Michael Stadtländer. There his passion for fresh, and natural cooking grew. After an year, Miles moved on to work at Relais & Châteaux rated Langdon Hall Country House and Spa. His recent acceptance for the Young Chefs Culinary Scholarship in Spain 2012 hosted by ICEX, has landed stages at one Michelin rated restaurants; Echaurren in Rioja and Nerua in the Guggenheim Museum, Bilbao.
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