Chris Miller, an executive chef, has been working ‘hands on’ for over 16 years without any formal training. He started his career with Neil Perry at Rockpool and Wockpool in Sydney and then worked in the Caribbean and Singapore. He has spent a number of years in Bali fine tuning his culinary art. I had the privilege to interview and photograph this accomplished young man and some of his special raw food concoctions. He had even shared his recipes with me.
© Mark Ulyseas
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