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Chef Kyle came to cooking through fate as a dishwasher in his teens, beginning a long career in food service over 20 years ago. After spending years learning the trade in professional kitchens, he then persued formal training through Madison College's Culinary Arts program, graduating with top honors. From there, Kyle took that training through some of the finest restaurants in the area, including Oliver's Public House and restaurants in the Muramoto food group, as well as time spent as the opening staff for Heritage Tavern. In addition to working in some of the areas most prestigeous restaurants, Chef Kyle has also spent time as a Personal Chef, Executive Chef for a non-profit, Private Chef for one of Kohlers most exclusive members-only properties, as well as returning to Madison College to teach part time for the Culinary program.
A forager, hiker, paddler, and explorer of the natural world, Chef Kyle brings his knowledge of local, seasonal ingredients to his classic foundational cooking style. From foraging watercress in the depths of winter to hours spent in the woods harvesting prime mushrooms and edibles, connection to the food we eat shows in his custom created menus and experiences. With no event too remote or no logistic too wild, even backcountry events can be turned into memorable food moments, and with an extensive knowledge of restrictive diet menu planning, no one is left hungry at the table.
When not traveling, expanding techniques or enjoying the outdoors, Kyle currently resides as a chef consultant for Kessenich's Foodservice in Madison, WI, working with area chefs on designing functional and ergonomic kitchen and bar spaces in any number of service formats, from cooking class and demo kitchens, intimate chef's tables, to large scale event facilities and beyond.

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