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This profile was last updated on 10/6/12  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Kyle Connaughton

Wrong Kyle Connaughton?

Project Manager and Head of Resea...

The Fat Duck Restaurant
Phone: +44 ** **** ****  HQ Phone
The Fat Duck
High Street
Bray, Berkshire SL6 2AQ
United Kingdom

Company Description: The Fat Duck Restaurant, Heston Blumenthal, awarded three Michelin stars, restaurant of the year, Best Restaurant in the World and Best Restaurant in the UK.

Employment History

32 Total References
Web References
KYLE ..., 6 Oct 2012 [cached]
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.
Maverick Cuisine: Professional Cooking Systems, 25 Jan 2012 [cached]
Kyle Connaughton
Consulting Chef, Maverick Cuisine
Kyle Connaughton is an accredited chef specializing in curriculum development of food sciences and modern gastronomy implementing the Maverick Precision Temperature Cooking System. Trained at the California School of Culinary Arts, California Sushi Academy and Sushi Chef Institute, Mr. Connaughton has been a project manager and head of research & development as the Head Chef of Development for The Fat Duck Restaurant and The Experimental Kitchen since 2006, currently designing the expansion of the restaurant to further work in the field of multi-sensory food design. Previously, Mr. Connaughton was the chef de partie and tourant for the second restaurant of the Michelin Three Star Michel Bras of Laguiole, France and a full-time consultant for the parent company of Le Cordon Bleu Schools of North America. Mr. Connaughton has also worked as a pastry chef for Lucques/A.O.C., the Ritz Carlton Hotel and as a chef de partie at Spago Beverly Hills and Kishi Japanese Restaurant. Mr. Connaughton has also written for many publications and worked as a consultant for such organizations as the Culinary Institute of America Greystone, Innocent Drinks, Genevac, and Sous Vide Supreme.
Presenter Bios : The Worlds of Flavor® International Conference 2010, 25 Dec 2010 [cached]
Kyle Connaughton Kyle Connaughton is a consultant to the restaurant industry, and a former executive chef of The Fat Duck Restaurant in Bray, England. Kyle was born into a family that was heavily involved in the restaurant industry as both chefs and restaurateurs. At the age of 9, Kyle announced to his parents that he was going to become a chef after eating at a sushi restaurant for the first time, an experience that he still claims as the most powerful food memory of his life. Prior to The Fat Duck, Kyle spent two years working in Japan for Michel Bras and was also able to work his way through the kitchens of Miyama-Sou, Tenkawa, Wakuzen, Daruma, and Toji Sanka each of which is revered in Japan as the top restaurants in their respective disciplines of kaiseki, sushi, and soba.
Kyle commanded all of the menu development work for The Fat Duck Restaurant, overseeing a team of food scientists, chefs, and stagiers, and coordinating with countless scientists, academics, artisans, designers, perfumers, flavorists, and others to create the restaurant's famous multi-sensory dining experience. In 2004 The Fat Duck was awarded its third Michelin Star and in 2005 was rated "Best Restaurant in the World" by Restaurant Magazine's World Restaurant Award. (Sonoma, CA)
Kyle Connaughton is Vice ..., 23 Dec 2013 [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.
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.
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