Introducing Nomad Chef Millie Morrison

We are excited to introduce you to our amazing Nomad Millie! She has an incredible talent for crafting flavourful, colourful, and health-conscious plant-based dishes that put vegetables at the forefront. Millie has a diverse background in the culinary industry, from running her own yoga retreat catering business to preparing delectable paella for outdoor events, and serving at two renowned eateries - Oliveira Kitchen and Gauthier Soho.

Emily Lowe
Emily Lowe
May 12, 2023

How did you get into cooking?

Cooking had always been something I really really enjoyed but during lockdown, my priorities really shifted and I decided not to go back to university but to enrol in Cooking school instead. I applied to Le CordonBleu but the course was postponed for a year. During this year my boyfriend and I catered for yoga retreats and events on the Isle of Wight. This was the first time I ever got paid to cook, and it didn't feel like work at all! That's when I knew it was something I wanted to pursue.

How does your upbringing influence your cooking style?

I was brought up as a vegetarian, by my own choice, but it helped that my Mum was too. So the concept that vegetables are the centre of the meal isn't new to me. Family meals at a restaurant were always a priority and also my Dad was always in the kitchen on the weekend vaguely following a recipe but mainly being extremely creative which has definitely inspired me.

What do you love most about being a chef?

I love how excited people get about good food so it's great when you get to interact over something you've cooked and served to family, friends or customers. I've also met some really great people along the way!

If you weren’t a chef, what do you think you would be?

On two weekends per month, I am attending the College of Naturopathic Medicine to study to be a Nutritionist which I hope to practice alongside private cheffing one day. I'm excited to see where else that takes me.

If you could bring 3 items to a desert island what would you bring and what would you make with them?

I am currently obsessed with Onigiri after a trip to Hong Kong where I tried it.  So it would have to be brown sushi rice, avocado and a rice cooker. I'm sure I could have a go at harvesting and drying some seaweed for the wrapping!

Where do you want to be with your career in 5 years time?

I love that being a Chef allows you to travel. Every culture has unique culinary practices and there is so much to learn. Travelling inspires my cooking. So somewhere new and exciting to me!

Most interesting kitchen story?

I worked at Gauthier Soho for a bit where I learnt so much, especially about the importance of communication in the kitchen. One day we had journalists from Vogue come to dine and review the food!

What are your favourite hobbies/things to do on your days off away from the kitchen?

I love being outside especially if it's sunny, so I'll always try to get outdoors whether I go running, swimming or having a coffee in a little sun trap with a friend.

Favourite herb?

Thai basil

Favourite restaurant in London?

Mali Vegan Thai

Most interesting chef you’ve met?

Ramael Scully

What is a quote you live by?

Take a lover that looks at you like maybe you are a bourbon biscuit - Frida Khalo

Your favourite kitchen utensil?

My Japanese Santoku knife

Here is a taste of Millie's sample menu...

Click here to enquire with Millie now!

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