In this episode of On est dans le jus, we welcome Miles Pundsack-Poe, chef at Dorsia in Old Montréal, for a conversation about building a culinary career across the world.

Originally from Guelph, Ontario, Miles first discovered his connection to food through agricultural programs in school, learning about farming, gardening, and the origins of ingredients.

His journey then took him far beyond Canada. From Spain to California and China, he worked in demanding kitchens, experienced different food cultures, and learned what it truly means to grow as a chef.

In this episode, Miles shares stories about intense services, tasting menus, the realities of working in international kitchens, and the lessons that come from travelling and cooking around the world.

It’s a conversation about discipline, curiosity, and how culture shapes the identity of a chef.

Today, Miles brings that global perspective to Montréal’s dining scene as chef at Dorsia.

👉 episode in English

👉 follow @on_est_dans_le_jus for discovering the inspiring stories of the people in the restaurant industry in Quebec

👉 every week, one new podcast episode

👉 one episode in English every month