Since a young age, Miller Mai has always been exposed to the culinary industry. Having a keen sense of curiosity, he would always visit the kitchen of his parents’ seafood (zi char) stall to observe his father prepare and cook dishes, and help his mother in serving customers. Inspired by his parents to embark on his own culinary career, he started working at the age of 14 at a local food court selling Western fare.

Ambitious and driven, Miller took on an internship at GOTO Japanese restaurant shortly after as part of his culinary studies at At-Sunrice GlobalChef Academy, one of Singapore’s leading institutions for culinary and F&B management. He attained a Diploma in Culinary Arts certification in 2012.

In Mid-2014, he joined Tippling Club, Singapore’s multiple award-winning restaurant-bar, led by Chef Ryan Clift. As Chef De Partie, he continued to hone his skills to the highest possible standards, and broadened his knowledge of food and cutting-edge cuisine. In 2015, he took on the position of Junior Sous Chef at Open Farm Community and undertook responsibilities such as food preparation, inventory and kitchen staff management.

Currently, in his role as Head Chef of Ding Dong, Miller brings his enthusiasm and existing skills and experience to manage his team at the restaurant, to bring to guests highest levels of gastronomic satisfaction. With his ardent passion for food, he hopes to continuously improve and offer guests a playful, inventive and unique take on modern Southeast Asian cuisine.