Miles Thompson

Executive Chef

Chef Miles came to Los Angeles to act, but what he got was a job on the line at Nobu working with Chef Alex Becker. After that, he joined the kitchen crews at Animal and Son of a Gun.

After a brief stint at The Shed in Napa, he returned to Los Angeles to helm the kitchen of Michael’s restaurant in Santa Monica, revitalizing the age-old institution.

His work has earned him a 2014 StarChefs Rising Star Sustainability Award, and 2 James Beard Award nominations, including a 2018 finalist nod for America’s rising star chef of the year.

Philosophy

In a world where we are witnessing our very precious resources dwindling, Chef Miles and our team are doing their part at Makani to change that.

Our philosophy is simple, Nothing goes to waste. From buying the whole fish in season from the Channel Islands and using every component from head to tail or acquiring the whole lamb from Marin Sun Farms and breaking it down piece by piece. It takes an enormous amount of energy to do things sustainably, but this is the level of passion and integrity Makani brings to Venice.

Witnessing chef and our team doing their part to create sustainability on a daily basis is truly inspiring.

Miles Thompson

Executive Chef

Thompson came to Los Angeles to act, but what he got was a job on the line at Nobu working with Chef Alex Becker. After that, he joined the kitchen crews at Animal and Son of a Gun.

After a brief stint at The Shed in Napa, he returned to Los Angeles to helm the kitchen of Michael’s restaurant in Santa Monica, revitalizing the age-old institution.

His work has earned him a 2014 StarChefs Rising Star Sustainability Award, and 2 James Beard Award nominations, including a 2018 finalist nod for America’s rising star chef of the year.

Philosophy

In a world where we are witnessing our very precious resources dwindling, Chef Miles and our team are doing their part at Makani to change that.

Our philosophy is simple, Nothing goes to waste. From buying the whole fish in season from the Channel Islands and using every component from head to tail or acquiring the whole lamb from Marin Sun Farms and breaking it down piece by piece. It takes an enormous amount of energy to do things sustainably, but this is the level of passion and integrity Makani brings to Venice.

Witnessing chef and our team doing their part to create sustainability on a daily basis is truly inspiring.

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