Myles Broscoe is a culinary professional and consultant based in Brooklyn, New York, with extensive experience in both the restaurant industry and the consumer packaged goods (CPG) sector. Since 2020, he has worked as a freelance Chef Consultant, collaborating with industry-leading CPG brands, as well as restaurant and bakery concepts, to drive innovation and bring their visions to life. This combined experience allows him to help bar and restaurant operators wanting to develop a CPG offering to complement their existing offerings.

With a strong emphasis on quality, sustainability, and cost efficiency, Myles specializes in optimizing supply chains—an essential component of any food business. While sourcing remains a key focus, he has also shared his expertise as a Chef Instructor at the Institute of Culinary Education in Manhattan, where culinary technique is the focus.

Before transitioning fully into consulting, Myles honed his craft in New York, Montréal, London, and Paris, working at acclaimed restaurants such as Franny’s, NOPI, and The Good Egg. He also worked for purveyors, with projects ranging from artisanal salmon smoking to research and development at Natoora.

With a deep background in culinary consulting, sourcing, and recipe development, Myles continues to contribute to the food industry through his innovative approach to menu creation, problem-solving, and strategic collaboration. 

Favorite meez feature:

My favorite meez features are the intuitive automatic scaling and the ease of adding video to each recipe step

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