Miles Landrem, born and raised in New Orleans, began cooking at the age of 15 in a local Mexican restaurant. After graduating from the French Culinary Institute (now the International Culinary Center), in New York, Landrem returned to New Orleans to pursue his passion for cooking. He joined the team at Restaurant August as a line cook, and eventually became the Executive Sous Chef under Executive Chef Todd Pulsinelli. At Restaurant August, Landrem formed a close relationship with Chef Besh, working with him on his television show John Besh’s Family Table, and on Besh’s Cooking from the Heart cookbook. Landrem credits Chef Besh as one of the biggest influences in his culinary journey.
When Besh formed a partnership with his dear friend Aarón Sánchez to create Johnny Sánchez, Miles jumped at the chance to get involved. With his culinary career coming full circle, Miles immersed himself once again in Mexican cuisine. In 2016, Miles was named a New Orleans Rising Star Concept Chef by StarChefs for his work at Johnny Sánchez.