Miller Prada Appointed Group Culinary Consultant of The Evolv Collection

LONDON, 19^th February 2026: The Evolv Collection, the multi-award-winning hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991, is delighted to announce the appointment of Miller Prada as Group Culinary Consultant, effective 9^th February 2026. The Michelin-starred chef will lead the culinary direction across the premium hospitality group’s portfolio of iconic restaurants, completing an extraordinary convergence of Michelin-calibre talent that signals a bold new era for the group.

With over 19 years of experience in some of the world’s most acclaimed kitchens, Miller became a Michelin-starred chef at the age of 33, earning the accolade for his debut restaurant, Humo London, launched in early 2023. Under Miller’s leadership, Humo achieved its Michelin star in under a year, alongside additional accolades including No. 64 in the National Restaurant Awards, three AA Rosettes, New Opening of the Year 2023, and recognition as The One to Watch by Great British Chefs.

A Triple Crown of Michelin Talent

Miller’s appointment completes a remarkable trio of Michelin-calibre chefs now working within The Evolv Collection. As Angler Restaurant marks its 13th consecutive year holding a Michelin star under the stewardship of Head Chef Craig Johnston, who recently became the only chef in Britain to hold both The Roux Scholarship and a MasterChef: The Professionals title, the group has made two further landmark culinary appointments that demonstrate CEO Martin Williams’s unambiguous commitment to world-class culinary excellence.

“We have tripled our Michelin talent.” said Martin Williams, CEO. “Craig Johnston has proven year after year that Michelin-level consistency is achievable and sustainable at The Evolv Collection. Adding Miller Prada as our Group Culinary Consultant and securing two-Michelin-starred Pierre Minotti for Orrery represents a step-change in our culinary ambition. These three chefs, each extraordinary in their own right, represent exactly where we are taking this group.”

Miller Prada commented: “Joining The Evolv Collection at such a pivotal moment is a true honour. I’m excited to help shape the next chapter of a group built on the Conran legacy and a portfolio of iconic London restaurants, and I look forward to bringing my own creative vision to continue that tradition of excellence. My focus will be on delivering meaningful creative impact that supports the Collection’s evolution and future direction.”

The Orrery Transformation

Miller’s first major project for The Evolv Collection has been the transformation of Orrery, the celebrated French restaurant on Marylebone High Street. Following its three-month refurbishment which began in January 2026, it was Miller who identified and brought in Pierre Minotti, the accomplished Executive Chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal, as Orrery’s new Executive Chef. The restaurant will reopen in Spring 2026 as Orrery by Pierre Minotti, with Miller and Pierre working in close collaboration on the restaurant’s transformation.

Martin Williams added:“Miller hit the ground running. Identifying and securing Pierre Minotti for Orrery was his first act as Group Culinary Consultant, and it speaks volumes about both his vision and the calibre of talent he attracts. Pierre achieved the extraordinary feat of earning two Michelin stars for Alex Dilling just four months after opening, he is exactly the right chef to help us reclaim Orrery’s Michelin star.”

About The Evolv Collection

The Evolv Collection operates 30 venues across 17 distinct brands, including powerhouse names such as Bluebird, Sartoria, Stories and Chop House & Tavern; British heritage institutions like Quaglino’s and Coq d’Argent; and pinnacle offerings including the Michelin-starred Angler. With ambitious plans to expand to more than 100 venues globally by 2030, the group is pursuing a strategic vision that honours Sir Terence Conran’s legacy while building powerhouse brands with international appeal. The Evolv Collection’s portfolio celebrates British dining heritage, distinctive design, and exceptional hospitality across London, Birmingham, Manchester and New York.

A Culinary Journey Spanning Continents

Born in 1990 in Bogotá, Colombia, Miller was raised surrounded by brilliant cooks. His great-aunt, aunt and grandmother taught him culinary basics through convivial feasts at a nearby family farm, featuring home-made cheese and farm-grown vegetables, formative experiences that continue to influence his cooking today.

Miller’s global culinary journey has taken him through Sydney, Hong Kong, Miami, Dubai and Lima. His time in Lima proved particularly influential, where he completed his Le Cordon Bleu training and was introduced to Japanese culture through the country’s Nikkei (Japanese Peruvian) community, an influence that would shape his distinctive culinary style.

Arriving in London in 2011 seeking fine dining experience, Miller worked alongside culinary luminaries including Jason Atherton, Brett Graham and Endo Kazutoshi. His impressive career includes positions at Pollen Street Social (one Michelin star), La Mar (Bogotá), The Ledbury (three Michelin stars), and Endo at Rotunda (one Michelin star), where he rose to Head Chef. He played pivotal roles in the openings of Rotunda and Sumi and later served as Group Executive Chef at Creative Restaurant Group before launching Humo London.

Miller Prada assumed his role as Group Culinary Consultant on 9^th February 2026.