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This profile was last updated on 9/21/14  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Kyle Connaughton

Wrong Kyle Connaughton?

Head of Research and Development

Exo Inc

Employment History

Board Memberships and Affiliations

42 Total References
Web References
Kyle Connaughton, Head of ..., 21 Sept 2014 [cached]
Kyle Connaughton, Head of R&D
Kyle is a rare breed of chef indeed. He's fluent in Japanese and has been known to jump out of a helicopter to find the best mountain powder and fire AK-47s into the nighttime desert sky. Bringing the extraordinary knowledge, skill, and creativity that he's honed in positions as the Head Chef of R&D at The Fat Duck (3 Michelin Stars) in England and Culinary Director at Chipotle, Kyle directs Exo's product development and troubleshoots with Greg and Gabi at all hours of the day.
The most unusual thing he's ever eaten: Steamed cod sperm sacs at a secret one-table restaurant in Japan, while wearing a frozen paper fox mask and being led in a song-prayer to the god Inari for a good rice harvest by the chef's wife. Kyle wins.
A mutual friend introduced them to ..., 11 Jan 2014 [cached]
A mutual friend introduced them to Kyle Connaughton, 37, the former head of research and development for the Fat Duck in Bray, England, one of the most acclaimed restaurants in the world, known for pushing the culinary envelope. Connaughton was well qualified to become the third cricketeer: He and Heston Blumenthal, the Fat Duck's owner, had once created a dish of fried mealworms and crickets injected with a mixture of mayonnaise and onion gel.
Connaughton, now a consultant at the Culinary Institute of America, has long been interested in sustainability and insect culture. He agreed to be Exo's culinary adviser and developed recipes that made sure each bar contained 10 grams of protein, the equivalent of about 40 crickets, or six to eight crickets per bite.
Avenir Culinary Systems: About Us, 23 Aug 2014 [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.
EAT-JAPAN Sushi Awards, 28 Nov 2008 [cached]
Kusakabe's creation, "Seven 'Rice' Samurai," used only rice (no fish or vegetables, except for the nori wrapper and garnishes such as shiso flowers), and demonstrated his skills as a chef; judge Kyle Connaughton, head chef of The Fat Duck Experimental Kitchen, called it "technically brilliant.
While searching for culinary expertise, a ..., 18 Mar 2014 [cached]
While searching for culinary expertise, a mutual friend offered to connect them with Kyle Connaughton, an author and advisor at the Culinary Institute of America, and the former head chef of research and development at the Fat Duck, a Michelin three-star molecular gastronomy destination in England.
"Edible insects are not my background," he admits. But the sustainability aspect appealed to him, so he agreed to act as Exo's culinary advisor and began cooking with crickets. "We're trying to make the best-tasting bars on the market," he says. "The more delicious they can be, the more we can get people over the hump of being able to eat them."
Connaughton first created cacao nut, a flavor based on the team's original chocolatey senior project sample.
Sewitz and Lewis asked Connaughton to develop a few more potential recipes and invited some lucky Kickstarter backers to sample the prototypes.
Connaughton nailed the ratio of strawberry jam to lip-smacking peanut butter, and the bar's brownie-like texture is pleasantly studded with the occasional peanut.
"These aren't novelty products like, 'Oh, this is crazy!'" Connaughton adds.
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