Miles Thompson

Miles Thompson cooks with curiosity, precision, and a deeply ingrained respect for ingredients. His work is shaped as much by cookbooks and lived experience as by the kitchens he has worked in. After gaining early recognition in Los Angeles with Allumette, where his ambitious, exacting cooking established a distinct point of view, Thompson continued refining his voice at Michael’s Santa Monica and later Konbi, where discipline, repetition, and menus dictated by the farmers market sharpened his clarity.

In 2025, alongside partner and beverage director Andy Schwartz, he opened Baby Bistro after a series of sold-out pop-ups, a restaurant that reflects his most personal expression to date. Today, Thompson cooks with a balance of rusticity and rigor, guided by seasonality, technique, and the belief that truly honoring ingredients requires intention. He lives in Los Angeles with his wife and dog, Chewie, maintains a lifelong cookbook collection that informs his creativity, and remains relentlessly focused on evolution rather than repetition.