Executive Sous Chef
(215) 657-1610 x126
Kyle is originally from Bedminster, New Jersey and then moved to Norfolk, Virginia to attend Johnson & Wales where he earned his degree in Culinary Arts. After graduating he worked in the Outer Banks for six years at Blue Point Bar & Grill, refining his culinary skills and learning the Southern Coastal cuisine. Kyle then moved back to the area and worked his way to become Executive Sous Chef under Hiyakawa Shuji at Ooka and Kome. Kyle later moved on to become a Banquet Sous Chef at William Penn Inn which is where he mastered his banquet skills. When not at the Club, Kyle enjoys trying new restaurants and different cuisines, as well as also hiking, kayaking, competing in tough mudders and hanging out with his Rottweiler, Odin.