Kyle Connaughton

Kyle Connaughton is a chef and culinary scientist. He is the co-founder of Pilot Research and Development and is opening a restaurant and farm in Sonoma, California in 2015.
EVENTS
Cooking for KD: Saturday, November 8, 2014: Join us in San Diego for the Kawasaki Disease Foundation's epicurean evening to help Save A Child's Heart with our highly acclaimed chefs as they prepare a special 5 Course dinner for our guests. Accolades of James Beard Awards, Michelin Stars, Television Appearances, Cookbooks, Restaurants and more all in one room, it'll be an extraordinary night of Cooking for KD.
EDUCATION & EXPERIENCE
Sushi Chef Institute. Torrance, CA
Graduate
California Sushi Academy. Los Angeles, CA
Graduate
Spago Beverly Hills. Beverly Hills, CA
Lucques/A.O.C.. Los Angeles, CA
Matsuda Sushi. Kobe, Japan
Miyama Sou. Hokkaido, Japan
Michel Bras TOYA Japan. Toyako-cho, Abuta-gun, Hokkaido, Japan
Chef Tournant
Southern California School of Culinary Arts. Southern California
Graduate
The Fat Duck. Bray, England
Head Chef of Research and Development
Modernist Cuisine. Editor
Culinary Institute of America. Hyde Park, NY
Culinary Science Bachelors Program Developer
Pilot R+D. Healdsburg, CA
Co-founder
BY KYLE CONNAUGHTON
"Donabe: Traditional and Modern Japanese Claypot Cooking" Ten Speed Press 2015
SKILLS & EXPERTISE
Culinary R&D
Culinary Science
Japanese Cuisine
Japanese Donabe
Modernist Cuisine
Product Development
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Kyle Connaughton
Kyle Connaughton
Sonoma, CA
United States

Opening Sonoma County, CA 2015
Chef and Culinary Development

Kyle Connaughton is a chef, award-winning cookbook author, and culinary educator.  In 2006, Kyle joined Heston Blumenthal at the Three Michelin Starred Fat Duck Restaurant to open The Fat Duck Experimental Kitchen as the Head Chef of Research and Development. That same year, Restaurant magazine named the Fat Duck “Best Restaurant in the World ”. During his four years as Heston’s Head Chef, Kyle collaborated with food scientists, perfumers, designers and various experts to develop The Fat Duck’s multi-sensory cuisine, not only for the menu but also for books, articles, and television programs. In 2009 Kyle and Heston completed the James Beard and IACP Award winning  “The Big Fat Duck Cookbook.” (The book won for Photography and Design, and was nominated for Cookbook of the Year and Best Foreign Cookbook.)   Kyle is a consulting culinary educator for the Culinary Institute of America, recently developing the new Bachelor’s Programs in Culinary Science. He frequently collaborates with chefs and food scientists in Japan on books and lecture series on the subjects of umami and the science of traditional and modern cooking techniques. His new book on Ten Speed Press on the subject of traditional Japanese earthenware will be released summer of 2015.   Kyle began an apprenticeship one of the oldest Japanese restaurants in Southern California in high school, going on to study classical and modern cuisine at The Southern California School of Culinary Arts in 1996. He cooked through various kitchens in Los Angeles including Spago Beverly Hills, Lucques, AOC, and the Dining Room at the Ritz Carlton Huntington Hotel. Kyle also attended both the California Sushi Academy and Sushi Chef Institute, embarking on internships in several Japanese kitchens, both in Los Angeles and in Western Japan.  In 2003 Kyle received and offer to work as a chef for the Three Michelin Star restaurant, Michel Bras, at a new second location in Hokkaido, Japan. During his tenure in Japan he also worked through a rotation of traditional Japanese kitchens in the disciplines of kaiseki cuisine, sushi, izakaya, and soba.   Kyle is a co-founder of the culinary science development firm Pilot R&D and is currently building a farm and restaurant property in Sonoma, California.