Kylie Millar worked at Spain’s Mugaritz when it was ranked the 6th best restaurant in the world. She was a key member of the team that took Australia’s Attica to the No. 20 spot in 2018. Yet this young Australian’s stellar culinary CV had a very un-cheffy beginning.
Sydney-born Kylie gave up a promising physiotherapy career in 2012 to compete on MasterChef Australia and follow a food dream. Showing true pastry talent throughout the TV competition, she was offered the chance to train with one of Australia’s top pastry chefs, Darren Purchese.
It was there she set her goal: to work with – and learn from – as many brilliant chefs and in as many great kitchens around the world as possible. Her first overseas destination was San Sebastian, Spain, working for two years as a chef de partie at Mugaritz. Under the guidance of Michelin-starred chef Andoni Aduriz, she was thrown into the seafood section. In a later stint in meat, she put her knowledge of anatomy to use in animal butchery.
Kylie took her greatly enhanced skill set back to Australia, working with Mark Best at Sydney’s Pei Modern. After a second stint at Mugaritz, she was wooed back to Australia by her dream mentor, Ben Shewry, at his three-hatted Melbourne restaurant, Attica.
Kylie was named Josephine Pignolet Good Food Young Chef of the Year 2018, the first year the award was contested Australia-wide. Recognised for her work ethic, commitment and talent, her unconventional career path saw her hailed as “the future of Australian chefs.”
Kylie’s 18 months at Attica figure as one of her greatest opportunities to date. She left in June 2018 to pursue several pop-up dining projects, before setting off to Blue Hill at Stone Barns in New York, to train under the acclaimed chef and food ethicist, Dan Barber.
Kylie has a strong reputation for her entertaining and informative cooking classes and demonstrations and for her recipe development skills. She is also developing her own food product lines. Her future plan is to have her own bistro. “I want it to be somewhere you can walk in and say, ‘Everything is made here.’”