More on Chef Kyle

Born and raised in Clinton, Wisconsin I spent my childhood growing up in a small farming community. It was as a young boy I realized the importance of sourcing great local ingredients including; Wisconsin’s amazing summertime produce or the many varieties of locally farm raised butchered meats. My initial mentors were both my grandmother and mother as they were very influential in my early abilities to prepare many different family recipes. It was here I began my early love for taste, flavor and preparation of food. Post high school I spent time in Stevens Point and the La Crosse area to further my education in Business. During my collegiate years, I once again put my culinary skills to work as one of my best friends was a culinary major and introduced me the more finer details of cuisine and plating. In 2014, I moved to Dana Point, California where I began my initial career in hospitality.

During my time in California I was a Food & Beverage Manager for the prestigious St. Regis Monarch Beach Resort & Hotel. At this oceanfront five star property I was able to learn what luxury hospitality truly meant, having the opportunity to serve royal families, heads of state, dignitaries and many other influential people. In 2016, I transferred within the St. Regis brand to the St. Regis Deer Valley in Park City, Utah. While at this resort, I co-managed a mountain side Jean-Georges Vongerichten fine dining restaurant within the hotel. During my time with the St. Regis brand, I was able to spend lots of time with amazing chefs from all over the world. This brought back my culinary excitement and it made me realize my love for cuisine had never died. Then in 2017, I moved back to Wisconsin along with a great friend to be part of his families business, Celebration On Wells.

Upon my return I knew that my focus would switch primarily to culinary and private chef services. I spent an entire year mastering technique, flavors, and plating while reading many books from influential chefs and using the many mentors around me to build my lifelong passion. Fast forward to today and I could not imagine doing anything else. Being an in home private chef and writing custom farm to table menus is my favorite past time. It is fair to say I have found my true calling and going to work each day does not seem like a task, but rather a journey. Cheers!