Hello there, I’m John Miele, an Executive Pastry Chef with decades of experience in the culinary world. I pursued my education from Art Institute of New York. My life as a Chef started when I joined Charlie Palmer’s illustrious Aureole restaurant. Journey began from being an intern to being an Executive Pastry Chef. In my lifetime, I had the opportunity to work with creative minds. With 15 years of experience, I have been responsible for bringing a vivid touch in the world of bakery, pastry and candy programs at RANGE. Besides that, I have the obligation to look over pastry programs that are offered in VOLT chain of restaurants in Fredrick, MD.
I’m delighted to share vivid memories from kitchens I have worked on with the readers of Voltrange. I will be sharing my years of experience, recipes that I love and have mastered with the test of time, and the components that help in building a true kitchen. Furthermore, I will share the very basics that make cooking an enjoyable and thrilling experience. I look forward to having you here, on VoltRange.