Miles was born in Canada and raised with a passion for nature’s beauty. This passion fueled by early childhood world travel helped shape his cuisine today. After learning his craft with sustainable and product-driven mentorship, Miles left Canada for Europe.
He spent one year traveling and cooking in some of Spain’s top kitchens including honing his fire cooking skills at Asasdor Etxebarri. Then moved to California attracted to Chef Christopher Kostow’s esoteric and natural approach to food, excited about Chef Kostow’s mentorship, and ended up the kitchen in Shenzhen. Somehow they both knew their story and cuisine would continue to Ensue!
The name “Ensue” implies constant motion, continuation, and striving for results.
This describes the philosophy of our restaurant, and also the city of Shenzhen. The vibrant Southern Chinese city is the fastest-growing metropolis in the world’s history and is a breathtaking hub of innovation and development. Ensue is a restaurant that is innovative, and progressive, much like the city itself.
“One of the most pressing responsibilities we have in our generation is leading the way forward for a cleaner planet through sustainable agriculture.”
At Ensue they feel compelled to be leaders within this movement and to show that world-class food can be produced respectfully and sustainably; the idea that a simple vegetable can, in its purest form, hold a remarkable flavor that by itself can be the star of a dish.
“We believe that China has the same potential as any other great agricultural country of providing the best ingredients to locally produced cuisine, but this potential has been long neglected. Ensue is proud to seek these ingredients and showcase the beauty and delicacy of each ingredient by using the most cutting-edge Western cooking techniques”.