Originally from Atlanta, Georgia, Myles came up under the mentorship of Atlanta’s James Beard Award-winning chef, Linton Hopkins. Myles worked at both of Hopkins’ institutions, Holeman & Finch and Restaurant Eugene. Myles then moved to New York to broaden his culinary vision and expertise, gaining experience at Chef Dan Barber’s Blue Hill (1-Michelin Star) and Blue Hill at Stone Barns (2-Michelin Stars), Eleven Madison Park (3-Michelin Stars) and most recently, Myles led the kitchen of Scandinavian tasting-menu restaurant Aska (2-Michelin Stars) as their Chef de Cuisine. Myles now leads the butchery program at Kinship in Virginia Highlands of Atlanta.