Miles Prescott has been Chef de Cuisine since 2009 and Executive Chef since 2012. Last year, he took on the additional responsibilities of Executive Chef at Little Gem Saloon. He’s worked with some of the country’s top chefs, gained critical acclaim for his efforts, and at RioMar he continues to build on his roots Latin Cuisine.
Miles has worked in professional kitchens since 1993. He is a graduate of New England Culinary Institute. His resume showcases a lengthy list of the Nation’s brightest chefs. He’s worked with David Snyder of Halyards in Georgia, John Gorham of Toro Bravo and Vitaly Paley of Paley’s Place in Oregon, Andrew Zimmerman of Sepia in Chicago. Here in New Orleans, he has served under Susan Spicer of Bayona, Tom Wolfe of Wolfe’s, and Chris DeBarr of Green Goddess, as well as RioMar’s original Chef, Adolfo Garcia. His first turn as Executive Chef came in 2007 at The Country Club, where he garnered positive reviews from Gambit Weekly and from the The Times-Picayune which also named him one of the ‘New Chefs to Watch for 2009.’
Miles continues to draw inspiration from his travels, his wife’s family in Buenos Aires, and his experience as Sous Chef of Del Toro, Chicago’s first authentic Catalon Tapas restaurant.
Since taking the helm at RioMar, Chef Prescott has focused on the cuisines of the New World. He finds inspiration in the traditional dishes of Peru, Colombia, Cuba, Ecuador, and Venezuela to name a few. His menus offer unique and creative takes on these vibrant classics and his innate curiosity fuels his culinary exploration.