A graduate of the Culinary Institute of America, Kyle spent his formative years working under chefs such as Shea Gallante at Cru in New York City and Dan Barber at the renowned Blue Hill at Stone Barns in Pocantico Hills, NY.
Named “The People’s Best New Chef” by Food & Wine, Kyle’s passion for sustainability drives his desire to work with local purveyors and his commitment to developing strong relationships.
A co-founder of the DC chapter of Dock-to-Dish, he works closely with the organization to create sustainable seafood sourcing cooperatives. In addition to developing menus and overseeing kitchens, Kyle focuses his time on the next generation of gifted, sustainability-minded chefs.
