Our Team


Malcolm Miller

Executive Sous Chef

Malcolm Miller, the Executive Sous Chef of Blue Jay Bistro, has been with the Littleton concept as Executive Chef Ashleigh Fleming’s right-hand man since the beginning.

Currently residing in both Durham and Littleton, Miller is originally from Canandaigua, New York where cooking for himself and his family was an integral part of his childhood. Taking inspiration from his father, who is also a chef, Miller got started in the industry early – at age 14 to be exact – washing dishes and prepping at the local yacht club. Working his way up, the yacht club’s Executive Chef at the time, acted as a mentor—pushing Miller to experience new culinary roles outside of his comfort zone.

At 18, Miller made the switch to the banquet and catering side, cutting his teeth at The Inn on the Lake in Canandaigua, achieving Banquet Chef by the age of 21. In 2015, change came in the form of a big snowstorm when Miller’s dad and his family decided that they’d had enough with the snow and cold of the north—with that, a move down South to Durham, North Carolina was made. There, Miller took a job as a line cook at the Hope Valley Country Club where he met Ashleigh and the duo officially began working together. During his time at Hope Valley, Ashleigh recognized Miller’s talent and quickly promoted him to a position as Sous Chef.

His next role was South in direction. Joining Ashleigh in the opening of a restaurant in Apex, NC focused on Southern contemporary cuisine and cocktails, Miller assisted her as her Sous. Now at Blue Jay Bistro, having been a part of the team since the restaurant’s opening in August 2021, Miller works to honor the local ingredients and regional, as well as Southern, fare. Creating his own unique culinary style by utilizing the simplest ingredients and elevating them in a way of beauty, his passions lie in butchering and cooking homestyle dishes that are both comforting and connective for the guests at Blue Jay.

When Miller is not in the midst of the energy of the kitchen, he spends his personal time decompressing by reading, gardening (he’s creating a microgreen garden for the restaurant to use), and enjoying anime.