Malcolm McMillian

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BIO

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Malcolm McMillian is the Chef de Cuisine of Chef John Fleer's Benne on Eagle in Asheville, North Carolina. Trained in classical French technique, Malcolm brings a range of culinary expertise and experiences to the restaurant's cornerstones: celebrating Appalachian flavors and local purveyors while paying homage to the rich African American culinary traditions that once thrived in the neighborhood surrounding the restaurant, known as The Block.

Born in Orange, New Jersey, Malcolm discovered the depth of his culinary passion while attending Johnson & Wales University in Charlotte, North Carolina, where he studied Food Service Management. Following his time there, he joined the U.S. Army and served as an Acting Sergeant in South Korea, Honduras, and Washington D.C. from 1999 to 2003. 

After leaving the military, Malcolm moved back to Charlotte, where his first restaurant gig was at Vapiano. The restaurant group then brought him to Washington D.C., followed by New York City, where he ran Vapiano's flagship Union Square restaurant. After leaving Vapiano, Malcolm spent the next few years gaining valuable experience in restaurants across New York City, including Manzanilla, Minetta Tavern, STK, Agern, and Uncle Jack's Steakhouse, where he had the privilege of cooking at the acclaimed James Beard House for a night alongside Chef Aksel Theilkuhl for the New York Steakhouse: New Traditions dinner. 

Malcolm went on to serve as Chef de Cuisine at the acclaimed DeBruce Inn in Catskills, New York from 2018 to 2020, where he worked alongside Chef Aksel Theilkuhl to conceptualize and execute the restaurant's esteemed French farm-to-table fare through its tasting menu and a la carte service. There, he partnered with local farmers and foragers and spent much of his time curing, fermenting, and pickling in-house and working in whole animal butchery.

Malcolm moved to Asheville to join the Benne on Eagle team in July 2020 and in October was named Chef de Cuisine of the restaurant. Working alongside Chef Fleer, Malcolm showcases his innate creativity, sharp culinary knowledge, and the techniques honed during his time in the fine-dining space. 

When Malcolm isn't in the kitchen, he's spending time with his 15-year-old son (also named Malcolm) and staying active at the gym. 

Shirred Eggs

Equipment Needed

  • Knife
  • Cutting board
  • Oven-proof au gratin dish
  • Small and medium bowls
  • Oven
  • Toaster oven

Ingredients

  • 3 each, eggs
  • 1 slice toasted bread
  • 3 each, cremini mushrooms
  • 1 leek (light green part)
  • 1/4 cup heavy cream
  • 3 Tbsp farmers cheese
  • 2 Tbsp chives, sliced
  • Salt/pepper, to taste

Method of preparation

  1. Preheat oven to 350 F
  2. Crack eggs into small bowl and set aside
  3. Rinse and slice creminis, set aside
  4. Cut leek lengthwise and cut half-moons
  5. Fill medium bowl halfway with water and rinse leeks to free any sand. Scoop leeks out of water and set aside
  6. In the oven-proof au gratin dish, add heavy cream, leeks, and mushrooms. Season with salt and pepper
  7. Add the three eggs on top of the cream and veggies, and season with salt and pepper
  8. Add dollops (or crumble) of farmers cheese on top of eggs
  9. Bake for 6-8 minutes or until the egg whites are just cooked
  10. Sprinkle chives over top when done and serve hot with toast