Working under the tutelage of Sommelier Rick Rubel of Charleston Place Hotel, Femi made the rare achievement of passing the first three levels of the Court of Master Sommeliers within two years, including gaining the Walter Clore Scholarship for achieving the highest score on his certified exam. He is one of 7 Advanced Sommeliers in the state of South Carolina. He is also a two-time national finalist for the Chaine des Rotisseurs Best Young Sommelier in America competition, and the winner of the 2017 Top Somm Blind Tasting Competition of the Charleston Wine + Food Festival. He was featured as one of Zagat's Charleston 30 Under 30 in the food and beverage industry and was listed as one of the "The Next Big Names in Wine" by Tasting Table magazine.
Born in Charleston, Miles started his hospitality career under his mother, caterer Callie White and sister, Carrie Morey of Callie's Hot Little Biscuit. He attended Cornell University’s School of Hotel Administration, while also attending hotel school at Cesar Ritz Hotel School in Brig, Switzerland. He received his sommelier certification through the Court of Master Sommeliers after graduating in the top of his class in the wine and beverage program at The Culinary Institute of America at Greystone in Napa Valley. Afterwards, he was hired as a harvest intern at lauded Antica Terra, a cult winery in the Willamette Valley. After 3 years of traveling and winemaking in Oregon and Australia, he moved to New York City to work for Danny Meyer, one of his biggest inspirations, at The Modern in the MoMA. Once he felt his time in New York was up, Miles returned to Charleston to work at FIG Restaurant while he opened Graft.