Kyle is a Co-Founder of Pilot R&D. Kyle brings a combined 20 years of restaurant and food development experience to the Pilot Team, with 10 of those years dedicated to research and development. Due to his extensive knowledge of food science, restaurant operations, and food technology, Kyle is able to provide valuable advice on Render products and to Pilot’s clients on expansion and scale up strategies.
In 2016, Kyle opened the much-lauded Single Thread Farms-Restaurant-Inn in Healdsburg. Prior to opening Single Thread and co-founding Pilot, Kyle worked as a chef for the Michelin three-starred restaurant, Michel Bras, at a new second location in Hokkaido, Japan. He then left Japan to join Heston Blumenthal at the Michelin three-starred Fat Duck Restaurant to open The Fat Duck Experimental Kitchen as Head Chef of Research and Development. While there, Restaurant magazine named the Fat Duck "Best Restaurant in the World.” During his five years as 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, retail products, and television programs.
Kyle is also a culinary educator and cookbook author. He previously was a consulting culinary educator for the Culinary Institute of America, where he co-developed with Pilot Co-Founder Ali Bouzari the curriculum for the Bachelor’s Degree 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. Kyle was an editor and contributor for the Modernist Cuisine series. His book on the subject of traditional Japanese earthenware, Donabe: Classic and Modern Japanese Clay Pot Cooking, was released in 2015 by Ten Speed Press.