In Singapore since 2003, Chef Millar has steadily contributed towards the country’s dynamic culinary landscape with his own meticulous style and creative flair, helming the kitchen at The Fig Leaf and Poppi, before joining the One Rochester Group in 2009, where he’s since steered Stellar at 1-Altitude to greater heights. He’s paved his tenure with numerous accolades, including most recently Finalists for Chef of the Year and Restaurant of the Year in the 2017 World Gourmet Summit Awards of Excellence; two-star ratings in Wine & Dine Singapore Top Restaurants across 2014 and 2015; and was named Best Innovative Fusion Chef by National Critics Choice, as well as one of the world’s elite few Krug Ambassade Chefs in 2014.
In 2017, Stellar at 1-Altitude and Dom Pérignon embarked on The Ultimate Dom Pérignon P2 Experience. Leading to the pinnacle of luxury is an extensive selection of Dom Pérignon’s prestigious vintages, as well as Singapore’s first permanent ’secret' P2 Suite, slated to be unveiled in the second half of 2017.
Today, Chef Millar works directly with local and overseas producers to source for the freshest seasonal ingredients and is exciting Singapore’s gastronomes with his craft. In his charge, Stellar at 1-Altitude is the first restaurant in Singapore to rear its own Tajima Wagyu cattle, presenting diners with the rare opportunity to taste over 20 unique cuts from every part of the Wagyu. He also enjoys creative culinary collaborations with international Michelin-starred chefs, both as host and as a guest chef during his travels. He has been invited to work in some of the world’s renowned kitchens, including Sugalabo in Tokyo and Calia at the Emporium in Melbourne.