After graduating from the Culinary Institute of America (CIA), Miles started his career working at the Jean-Georges restaurant Perry Street, before moving on to other top restaurants in NYC and LA, including The Modern, The Fulton, Torishin, Uncle Boons, and Republique.

While most restaurants were shut down due to COVID lockdowns, Miles, a west-LA native, had a dream that inspired him to build a wood fired pizza oven in his backyard. Combining his passions for fire and dough, pizza has since become an obsession for Miles, one that he would like to share with his LA neighbors.