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

Ambitious and driven, Miller served as an apprentice 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 obtained a Diploma in Culinary Arts in 2012.

Following that, Miller worked at Luke’s Oyster Bar & Chophouse for two years. Mid-2014, he joined Tippling Club, Singapore’s multiple award-winning restaurant-bar, led by Chef-Owner 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, etc.

In his current role as Assistant Head Chef of Ding Dong, Miller brings his enthusiasm, skills and experience to manage his team at the restaurant, bringing guests to the 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.