Myles Broscoe started cooking around 2005 in Montreal while finishing a BFA in film at Concordia, working at Globe Restaurant and Sala Rossa. While traveling through North America and Europe as a guitar player, he learned about regional cuisines and later moved to London to cook full time.
In London he worked as a cook, sous chef and buyer at NOPI. He also worked as development chef and consultant for Hansen and Lydersen, Alain Ducasse Entreprises and Natoora, and an advocate for Cornish organic farms. Before moving to New York in 2015 he helped open The Good Egg in Stoke Newington. He joined the Frannys team in 2015.