Kyle was raised in San Antonio, Texas, where he started his culinary career working up to the position of Executive Sous Chef of the AAA Four Diamond Fairmont Hotel before moving to Arizona in 1998 to attend Scottsdale Culinary Institute. After graduating at the top of his class, Kyle took a position with The American Restaurant in Kansas City working as a Sous Chef under James Beard Award winning chefs Michael Smith and Debbie Gold where he spent two years. From there he spent three years as the Executive Chef at The Lark, a Forbes Four Star restaurant outside Detroit where he was named “Best Chef in Michigan” by Hour Detroit Magazine. Kyle then moved to New England and accepted the role of Executive Chef and Food & Beverage Director at The Chanler at Cliff Walk, a luxury boutique hotel in Newport, Rhode Island “Voted Number 4 Best Small Luxury Hotel and in the top 100 hotels in the world with a near perfect score” by Condé Nast Readers Poll Gold List. After his time at The Chanler Kyle served as a Culinary Instructor at Le Cordon Bleu in Boston, opened a number of boutique hotels and restaurants in and around Boston, and, most recently, opened and operated the highly-successful Bostonia Public House.
In addition to cooking at the James Beard house in New York City, Kyle has been a featured chef at the Nantucket, Charleston, and Newport Food & Wine Festivals as well as a guest chef for the “Gourmet Culinary Series” at Cap Juluca, a luxury resort in Anguilla, British West Indies.