Miles Landrem is the Executive Chef of Johnny Sánchez. Born and raised in New Orleans, Miles’ interest in food began at a young age in his family kitchen. His first restaurant job was at a local Mexican restaurant in Metairie, where he worked each summer in high school before heading to Oxford, MS to attend college. After falling in love with the familial restaurant culture while working as a kitchen manager at Oxford’s Proud Larry’s, he decided to pursue a career in hospitality and went on to earn a Business & Hospitality degree from the University of Mississippi in 2006.
Following graduation, Miles moved to New York City to attend culinary school at the French Culinary Institute (now the International Culinary Center), from which he graduated in 2008. He returned to New Orleans to pursue his passion for cooking at the critically-acclaimed MiLa, working every station on the line over the next two years. He then accepted a line cook position at the James Beard Award-winning restaurant August in February 2011; there, he quickly earned the respect of BRG Hospitality’s leadership team and was promoted to Executive Sous Chef under Executive Chef Todd Pulsinelli the following year.
In 2014, Miles was presented with the opportunity to join the opening team of Johnny Sánchez as Executive Chef under the leadership of lauded Chef Aaron Sánchez. Miles embarked on a whirlwind, immersive culinary journey, traveling throughout the U.S. and Mexico and staging in the world’s best Mexican restaurants in Chicago, Houston, and Mexico City before returning to New Orleans to open Johnny Sánchez. In 2016, Miles was named a New Orleans Rising Star by StarChefs for his work at Johnny Sánchez. Miles delights in seeing the joy on a guest’s face when they’re truly enjoying something from his menu which highlights modern interpretations of traditional Mexican dishes with bold, layered flavors. He currently lives in New Orleans’ Central Business District with his dog, Winston.