Christopher Miller has been appointed as Executive Chef at The St. Regis Bangkok

Originally from Australia, Chef Millers cooking style combines pan-Asian influences with a deep respect for thoughtfully sourcing ingredients and a keen awareness of intelligent nutrition. He spent the first eight years of his career as a chef in fine dining restaurants of Sydney, most notably working with world-renowned chef Neil Perry at Wockpool and Rockpool.

Chef Miller went on to spend fifteen years with COMO Hotels and Resorts, directly liaising with owner and founder Mrs. Christina Ong. Under his direction as Executive Chef of COMO Shambhala Estate at Begawan Giri in Bali, the resort was voted worlds best by The London Times. While Executive Chef and Executive Chef in Charge of Food and Beverage at COMO Metropolitan Bangkok, his long-term collaboration with famed chef David Thompson led to nahm restaurants recognition as one of the worlds top fifty restaurants and one of the top 10 restaurants in Asia for the last five years. He was also Executive Chef for the pre-opening team at COMO Maalifushi and managed COMO Hotels and Resorts Singapore Grand Prix event for four years, overseeing more than 21,000 plates of food served by a team of more than 30 international chefs.

Other career highlights include Sous Chef at Parrot Cay Resort and Como Shambhala Retreat in Turks and Caicos, Executive Chef at Just Steak in Singapore, Executive Chef at UMA Ubud in Bali, and Executive Chef for the pre-opening team at The Bangkok EDITION. Chef Miller has also won numerous awards from international publications for best wellness cuisine.

Chef Millers strong affection for Thailand, the people, the culture and cuisine was developed during the seven years he spent in Bangkok, translating to a unique sensitivity to the cultural and social considerations essential for success in this new role.