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Wrong Kyle Connaughton?

Kyle Connaughton

Culinary Scientist and Co-Founder

Pilot R+D

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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.

Pilot R+D

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Background Information

Employment History

Sushi Chef

Marymount High School


Affiliations

Sprig

Culinary Advisor


American Culinary Federation Inc

Member


Education

California School of Culinary Arts


California Sushi Academy


The Sushi Chef Institute


Web References(44 Total References)


Donabe Dinner Party - Healdsburg SHED

healdsburgshed.com [cached]

Though donabes were once little known outside Japan, chefs like Kyle Connaughton of Single Thread Farms have spent years mastering donabe recipes constructed for the communal eating experience.
Kyle Connaughton is a chef and culinary scientist. He is the co-founder of Pilot R+D and Single Thread, a farm, restaurant and inn opening in Healdsburg in late 2015. He is the former Head Chef of research and Development for the Three Star Michelin restaurant The Fat Duck, voted "Best Restaurant in the World" 2006 and 2007.


2015 Presenters | The Culinary Institute of America's Worlds of Flavor® International Conference & Festival

www.worldsofflavor.com [cached]

Kyle Connaughton
Kyle Connaughton Kyle Connaughton Co-Founder, Pilot R+D and Chef-Owner, Single Thread; Sonoma, CA KYLE CONNAUGHTON grew up cooking in Los Angeles for such restaurants as Spago Beverly Hills, Kishi, Lucques, AOC, and the Dining Room at The Ritz-Carlton Huntington. He attended The Southern California School of Culinary Arts and two Japanese culinary schools before working for the Japanese outpost of Michel Bras, the three-Michelin-star restaurant based in Laguiole, France, where he spent three years. While in Japan, Kyle also worked in several of the top kitchens of traditional kaiseki, sushi, soba, and izakaya-style dining. He then moved to the U.K. to open The Fat Duck Experimental Kitchen with Heston Blumenthal, as head chef of research and development. Working with food scientists, historic and culinary researchers, perfumers, and sensory scientists, Kyle oversaw for five years the development work for the three-Michelin-star The Fat Duck, which was voted Best Restaurant in the World in 2006 and 2007. In 2010, Kyle returned to the U.S. to work on several development projects, including contributing to the Modernist Cuisine book series. Other projects have included program and curriculum development for The Culinary Institute of America's new culinary science bachelor's degree of professional studies. Kyle is the co-founder of Pilot R+D, a development and culinary science-based consulting firm, and is opening Single Thread: Farm-Restaurant-Inn in summer 2015 in Healdsburg, California. He is currently writing a book on Japanese earthenware to be published by Ten Speed Press in October 2015.


www.oliso.com

Kyle Connaughton, chef, educator, and author: Co-Founder of Pilot R+D and Owner of Single Thread Restaurant.
JOIN OUR FACEBOOK COMMUNITY TO SEE THE DISCUSSION


www.chefs-garden.com

Kyle Connaughton
Kyle Connaughton 2014 Roots Speaker Kyle Connaughton grew up cooking in Los Angeles for such restaurants as Spago Beverly Hills, Kishi, Lucques, AOC, and the Dining Room at The Ritz Carlton Huntington. After stints in several Japanese kitchens in Southern California and upon graduating from the Southern California School of Culinary Arts he attended both the California Sushi Academy and The Sushi Chef Institute. Through his Japanese cuisine training he then completed his apprenticeship in sushi restaurants in L.A. and at Matsuda Sushi in Kobe, Japan. Having a passion for culinary education Kyle was a Chef Instructor and Department Chair for the Le Cordon Bleu School's fine dining restaurant and education program before departing once again Japan. Kyle's second tenure in Japan was as chef for Michel Bras, the Three Michelin Starred restaurant in Laguiole, France's second location in Toya on the Northern Island of Hokkaido. In 2010, Kyle returned to the U.S. to work on several development projects. Exo's first products are a line of protein bars formulated by Kyle Connaughton, former Head of R&D at The Fat Duck, that contain cricket flour, a protein powder made from dehydrated crickets.


Avenir Culinary Systems: About Us

www.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.


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