Barry Miles

Senior Strategic Account Chef | Chicago, IL

Get to know Chef Barry

An experienced Chef with a demonstrated history of working in the food production industry, Chef Barry is skilled in catering, food processing, food and beverage menu development, and cooking. He received his Associate of Arts and Sciences (A.A.S.) focusing on Culinary Arts/Chef Training from the Culinary School of Kendall College.

His previous experience includes being the Senior Corporate Chef at Kraft, and the Executive Chef/Owner of Tummy Ticklers Chocolate & Catering in Chicago.

Beef back ribs on serving plate
Image from Chef Barry’s culinary portfolio
Beef in stew
Image from Chef Barry’s culinary portfolio
I’ve been experimenting with spice blends, adding them to pickled items and roasted/grilled meats to give them a different, unique flavour profile. A couple examples are Berbere, Ras El Hanout and Togarashi.

Sources of inspiration:

“I find all my ideas on Pinterest. Just kidding! I go to local, ethnic, independently owned restaurants, or get street food. Some food magazines are good. But I love being in the kitchen with the other chefs on our team.”

Tips for great beef:

*Give meat an hour or so to come to room temp before cooking *Even heat of a cast iron pan is great for stove top cooking *Finish your steak by basting it in herb butter

Favourite cut:
“Hanger steak* is my favourite cut of beef. It has great flavour, is tender and holds up well for groups. It can be marinated with a variety of flavours, which makes it interesting and tasty to work with.” *Only available in the US.