Having had a keen sense of curiosity from young, Chef Miller Mai was often found in the kitchen of his parents’ seafood zi char stall, to observe his father prepare and cook dishes, and help his mother serve their customers. Inspired by them, he then embarked on his own culinary career and started working at a tender age of 14, selling hawker fare at a local food court.
Ambitious and driven, Chef Miller served as an apprentice at GOTO Japanese restaurant and Luke’s Restaurant, as part of his culinary studies at At-Sunrice Global Chef Academy, and obtained a Diploma in Culinary Arts in 2013.
Shortly after, he joined Tippling Club as Chef de Partie, led by Chef-Owner Ryan Clift, and continued to hone his skills to the highest possible standards, broadening his knowledge of food and cutting-edge cuisine. In 2015, Chef Miller took on the position of Junior Sous Chef at Open Farm Community as part of the opening team, and actively partook competition trainings with Singapore Chefs Association for National Team Competition.
With his previous role as Head Chef of Ding Dong from 2016 to 2020, Chef Miller Mai was allowed the opportunity to offer guests a playful, inventive and unique take on modern Southeast Asian cuisine, bringing anyone who tasted his creations to the highest levels of gastronomic satisfaction.
Chef Miller’s ardent passion for the food industry has proven to continuously soar as he shares his enthusiasm, skills and experience in sculpting and mentoring some of the bright young chefs of today.
Currently, he has teamed up with Chef Daniele Sperindio (Group Executive Chef) of ilLido Group Restaurant & Bar Group, an upscale social dining destination by Michelin Chef-Owner Beppe De Vito. His current role as Head Chef of GEMMA Steakhouse has opened a new horizon of contemporary Italian cuisine, where he is able to artfully blend fine dining experiences with the superior quality of premium cuts the steakhouse is renowned for.