Miles White

Born in Charleston, Miles started his hospitality career under his mother, caterer Callie White and sister, Carrie Morey of Callie’s Hot Little Biscuit. He attended Cornell University‚Äôs School of Hotel Administration, while also attending hotel school at Cesar Ritz Hotel School in Brig, Switzerland. He received his sommelier certification through the Court of Master Sommeliers after graduating in the top of his class in the wine and beverage program at The Culinary Institute of America at Greystone in Napa Valley. Afterwards, he was hired as a harvest intern at the lauded Antica Terra Winery of the Willamette Valley. After 3 years of traveling and winemaking in Oregon and Australia, he moved to New York City to work for Danny Meyer, one of his biggest inspirations, at The Modern. Once he felt his time in New York was up, Miles returned to Charleston to work at FIG Restaurant while he opened Graft.