Chief Whisk Taker
Director of Culinary Development, May’s Eats (JPEAL Hospitality)
Brit Milam began a career culinary arts as many do: cooking with his grandmother and watching his creative father in the kitchen. As an ADHD kid growing up in a small town in north Texas, learning was always a struggle in concentration and follow-through yet culinary arts drew his attention as no other passion. “To cook and cook well there is an inherent need to amalgamate the senses and apply critical thinking to the science and art of the kitchen” Brit says. As fate would have it, a prominent move and nudge from dear friend at the age of 22 would lead him to working two full-time jobs: one in retail in the mornings and one in the evening at a restaurant. Despite the difficult schedule and inevitable exhaustion, Brit found himself looking forward to those night shifts more and more. Serendipitously, the owner of the restaurant was a graduate of the Culinary Institute of America and former Alumni Councilman who recommended Brit to apply for admission. And so he did, and was delightedly accepted at the CIA in San Antonio, TX
He began working full-time and pursuing a degree with fervor. While in his first year, the Dean of Education forwarded a work opportunity as a private chef and Brit added the work experience to his schedule. Within a year he left the world of retail to start a small company as a private chef. By adding work experiences of serving and bartending while finishing his degree program he garnered a 4-wall experience of the restaurant industry. After college, Brit met Eddie and James Ledesma-Porter through a mutual connection at the Culinary Institute of America and became fast friends. Brit traversed the following years working as a Quality Manager for Blue Apron, an Executive Sous Chef with Silver Brasserie in Washington D.C., and finally working with Alamo Drafthouse Cinema in General Management. During this time he mentored employees, worked in global cuisines, understood multi-location management for large and small operations, and came to sit on the CIA Alumni Council to donate time and effort towards his alma mater and the future of the culinary world. The Global Pandemic of 2020 led to an unfortunate furlough and the need for a new venture. Enter long-time friends Eddie and James where the idea for May’s Eats was born: a concept that focuses on delivery and gourmet to-go. This culmination of 10 years of professional Culinary Arts and management lends itself to a concept that is forward thinking, chef-driven, and economical with touches of family and home.
Chief Food + Operations Office
Sommelier & Owner
Eddie’s immense passion for food, wine & hospitality has fueled his career forward in a multitude of ways. A graduate of the prestigious Culinary Institute of America, Eddie continues to give back by mentoring past, present and future students for the Institute and currently sits as the Vice-Chair for the college’s Alumni Council. His skill set and zeal for the food and beverage industry allowed him to become a distinguished leader at prestigious hotels, premiere cultural centers and restaurant groups including: The Ritz-Carlton Naples and Cameron Mitchell’s national concept, ‘Ocean Prime’.
Wanting to share his knowledge and acumen for wine and beverage with other restaurant businesses, Eddie began consulting for various concepts across the Dallas-Fort Worth Metroplex in 2012 and continues to do so today. Creating and launching May’s Eats Gourmet To Go in Corinth, Texas in January of 2021 advances his dream of sharing love through food and being an active part of the Corinth and Lake Cities Communities.
Chief of Cheddar
Other Title Here
Born and raised in North TX. James LP brings experience from every level of restaurant business. Starting as a server, working his way up to GM. Then starting May’s.
In his free time James’ passion for music and singing finds him singing and being a featured soloist with Church of The Apostles in Coppell.