ABOUT CHEF CRISTOPHER MILLAR
“I always say that I cook in an ‘Australian way’. To me, this means cooking with an open mind, being inspired by flavours and experiences, always moving forward and cooking from the heart.”
For Chef Christopher Millar, texture, purity of flavour and quality of ingredients are paramount when it comes to crafting his unique dishes that represent quintessential, progressive Australian cooking. At the helm of the highest restaurant in Singapore, he and his team continue to push culinary boundaries through their delivery of vibrant and innovative creations that have made Stellar at 1-Altitude among the top critically acclaimed restaurants in the city.
Chef Millar’s culinary career spans over 20 years and has taken him through the kitchens of award-winning, iconic restaurants in England and Australia, most notably The River Café and 190 Queen's Gate (at London's The Gore Hotel), followed by the legendary Hotel Windsor, Melbourne and the prestigious The Pavilion (Sydney), achieving coveted ‘Chef Hat Awards’ (Australian Good Food & Travel Guide) for both establishments.
He has paved his tenure with numerous accolades
- 2017 Finalist for Chef of the Year and Restaurant of the Year at the World Gourmet Summit
- House of Star Award – Two Stars Award in Wine & Dine Magazine SG top restaurants for 2014, 2015, 2017 and 2018
- Best Innovative Fusion Chef by The National Critics Choice (SG)
- One of the world’s few elite Krug Ambassade Chefs (2014)
- Bold and Innovative Chef Award finalist by the principal of the Michelin Guide Singapore, Robert Parker Wine Advocate (2017)
In 2017, Stellar at 1-Altitude and vintage champagne house Dom Pérignon embarked on Dom Pérignon's Plénitudes Ultimate Experience, which lead to Singapore’s first permanent ’secret' P2 Suite and access to the champagne house's extensive selection of prestigious vintages.
Chef Millar enjoys creative culinary collaborations with international Michelin-starred chefs, both as host at Stellar at 1-Altitude and as a guest chef during his travels such as Emmanuel Renaut, Jean-Françoise Piège and Alexandre Gauthier. He has been invited to work in some of the world’s renowned kitchens, including Sugalabo Inc.(Tokyo), Shangri-La Hotels and Resorts (Shanghai), The Ritz-Carlton, Kuala Lumpur, and Moët & Chandon Résidence De Trianon in Épernay, France.
Don’t miss out on this special experience. Seating is limited. Book your table now.