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Kyle Connaughton

Culinary Director

Chipotle

HQ Phone:  (303) 595-4000

Direct Phone: (212) ***-****direct phone

Email: k***@***.com

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I agree to the Terms of Service and Privacy Policy. I understand that I will receive a subscription to ZoomInfo Community Edition at no charge in exchange for downloading and installing the ZoomInfo Contact Contributor utility which, among other features, involves sharing my business contacts as well as headers and signature blocks from emails that I receive.

Chipotle

1401 Wynkoop Suite 500

Denver, Colorado,80202

United States

Company Description

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortill...more

Web References(66 Total References)


Avenir Culinary Systems: About Us

avenircs.com [cached]

Kyle Connaughton is Vice President of Food Production.
Kyle is a Michelin-Rated Chef and Sous Vide technical specialist. He previously worked as Culinary Director of Chipotle.


www.fastcompany.com

Keller also works closely with the company's culinary advisor and in-house sous-vide expert, Kyle Connaughton, consulting chef at Chipotle and former head of the three-Michelin-starred Fat Duck in the U.K.


www.ciaprochef.com

KYLE CONNAUGHTON
KYLE CONNAUGHTON is the culinary director of Chipotle, a consultant to the restaurant industry, and a former executive chef of The Fat Duck Restaurant in Bray, England, where he commanded all of the menu development work.


www.chipotle.com

Kyle Connaughton
Connaughton joined Chipotle in 2011 as Culinary Director aimed at improving all facets of Chipotle's culinary operations, including the selection of ingredients, cooking techniques and menu development. He comes to Chipotle from The Fat Duck in Bray, England, a Michelin three-star restaurant and one of the two best restaurants in the world (according to Restaurant Magazine's World Restaurant Awards), where he served as the head development chef for The Fat Duck Experimental Kitchen. In addition to his accomplished cooking career in the U.S., Europe, and Japan, Connaughton has been a chef instructor, academic professor and department chair for Le Cordon Bleu in Pasadena, California and for the Culinary Institute of America.


Going Green and Sustainable | Food Gal

www.foodgal.com [cached]

So, they enlisted the help of Chef Kyle Connaughton, former head chef of R&D at The Fat Duck in England and former culinary director of Chipotle, to develop the bars.


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