We had the good fortune of connecting with Miles Robbins and we’ve shared our conversation below.

Hi Miles, how do you think about risk?
I went to culinary school right after high school and then went from there to working for some of the world’s top chefs. There were people that encouraged me to continue to work for someone else for a few more years, thinking that at age 20, it might be better to wait to open my own catering business. But I was ready to take the risk and go out on my own. I also took a huge risk opening up FourFortyFour during a pandemic, when lots of other restaurants were failing. Turns out the pandemic was a perfect time for me to launch a delivery-only business.

Alright, so let’s move onto what keeps you busy professionally?
I own and operate my own catering company and looking to open a brick and border soon

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Matsuhisa, apple pan, tacos 1986 Felix and sk doughnuts

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Shoutout to all the ppl who have helped me on my journey so far and to my parents who put me in front of the tv and that’s where I learned I loved cooking

Website: https://fourfortyfour.info/

Instagram: @Milzrobbins @FourFortyFourDelivers

Nominate Someone: ShoutoutLA is built on recommendations and shoutouts from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.