The Chef

Chris Miller, Executive Chef

Australian-born Chris Miller came to Bangkok after a one-year stint with COMO’s Executive Chef at Parrot Cay by COMO in the Turks and Caicos, and five-years at COMO Shambhala Estate in Bali. Prior to that, Miller worked with Neil Perry at Rockpool and Wockpool in Sydney (consistently voted among the city’s top three restaurants). Miller’s style of cooking combines pan-Asian influences with a deep respect for sourcing ingredients. He also has a keen awareness of intelligent nutrition.