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This profile was last updated on 10/20/14  and contains information from public web pages and contributions from the ZoomInfo community.

Mr. Kyle Connaughton

Wrong Kyle Connaughton?

Head of Research and Development


Employment History

Board Memberships and Affiliations


  • California School of Culinary Arts
44 Total References
Web References
Addressing the topic of "protein of ..., 20 Oct 2014 [cached]
Addressing the topic of "protein of the future," speakers Greg Sewitz and Kyle Connaughton of Exo Inc. extolled the nutritive potential of insects in future food production.
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.
ChuckEats » Willows Inn First Harvest Dinner, 16 June 2013 [cached]
And with its salty breeze and clear air, Lummi Island must have reminded Kyle Connaughton of Hokkaido.
Kamado-san - charred leaks, seven grain rice, dungeness osumashi, sea lettuce - Connaughton
Connaughton is the best chef you've never heard of. He plated the infamous Gargouille at Michel Bras Hokkaido. Given how the Japanese strive for perfection, one can just imagine how the Hokkaido version compares to the Laguiole. Kyle then moved on to become Head Chef of Research at the Fat Duck. He is now part of Chipotle's research team. Impressive credentials.
Connaughton ended the meal on a kaiseki note with Kamado-san - kani gohan (crab rice), dungeness osumashi (soup), and pickles.
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