Our Team

Kyle brings a thoughtful, hands-on approach to every kitchen. As lead grill cook and butcher at Brandin Iron Steakhouse, he developed a deep appreciation for quality ingredients, skilled preparation, and the pace of a busy service.

After that, Kyle served as sous chef at St. Bernard Abbey and Boarding School, overseeing kitchen operations and helping host a wide variety of guests. There, he helped create unique culinary experiences for people from many different backgrounds.

Kyle went on to serve as executive chef at Wissota Chophouse in Cullman, Alabama, for nearly a year before making the switch to joining the Slate Hospitality Group team as a Task Force chef. He brings the same dedication to craft, leadership, and hospitality to every kitchen he joins.