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2015-02-02T00:00:00.000Z

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Wrong Kyle Connaughton?

Mr. Kyle Connaughton

Sous-Vide Consultant

Avenir

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Avenir

Background Information

Employment History

Sprig Inc

Instructor

The Chef's Garden Inc

Executive Chef

The Fat Duck

Chef

Chipotle

Consultant

Culinary Institute of America

Consulting Chef

Maverick Cuisine LLC

Sushi Chef

Marymount High School

Affiliations

Culinary Advisor
Sprig

Member
American Culinary Federation Inc

Co-Founder
Pilot R+D

Education

California School of Culinary Arts

California Sushi Academy

The Sushi Chef Institute

Web References (195 Total References)


Sous-Vide Cooking School Partners & Alumni | Chef Bruno Goussault | CREA

www.lecrea.com [cached]

Kyle Connaughton Sous-Vide Consultant, Avenir Sous-vide has been one of the most important cooking techniques in our restaurant in the last decade.


Kyle ...

www.lecrea.com [cached]

Kyle Connaughton Sous-Vide Consultant, Avenir


Sous-Vide Cooking School Partners & Alumni | Chef Bruno Goussault | CREA

www.lecrea.com [cached]

Kyle Connaughton Sous-Vide Consultant, Avenir Sous-vide has been one of the most important cooking techniques in our restaurant in the last decade.


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

www.worldsofflavor.com [cached]

Kyle Connaughton

...
Kyle Connaughton
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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.


KYLE ...

www.worldsofflavor.com [cached]

KYLE CONNAUGHTON

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KYLE CONNAUGHTON
...
KYLE CONNAUGHTON
Chef; New York, NY
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. He is currently writing a book on Japanese earthenware to be published by Ten Speed Press and opening a property in Sonoma, CA. (Sonoma, CA)

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