Opening Sonoma County, CA 2015
Chef and Culinary Development
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
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