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Originally from Guelph, Miles Pundsack-Poe trained at the Stratford Chefs School and under Michael Stadtländer. After working at Langdon Hall and in several Michelin-starred kitchens in Spain and the United States, including Nerua, Etxebarri and Meadowood (three stars), Miles became the chef of Ensue in Shenzhen, ranked Asia’s 50 Best (#19). Now based in Montréal, he opened Dorsia in 2024 in partnership with Groupe RYU. His contemporary cuisine highlights Québec’s local products, enriched with international influences.
Chef Danny Lledó is one of the most respected figures in contemporary gastronomy in Washington, DC. He is renowned for his refined and modern interpretation of Valencian cuisine at Xiquet, Washington’s Michelin-starred tasting-menu restaurant since 2021, and at El Taller del Xiquet, his newer à la carte concept that offers a more vibrant and approachable expression of the same culinary philosophy. He is also celebrated for his exceptional mastery of wood-fired cooking. Born into a family from Dénia, on the Valencian coast of Spain, he grew up immersed in culinary traditions deeply rooted in Mediterranean culture: rice, the sea, olive oil, and paella.
