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.
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)