Los Angeles, CA


Born and raised in Yorba Linda, CA, Kyle spent a lot of time in the kitchen with both his Navy Chef grandfathers, sparking his interest in cooking. After high school, Kyle attended The Culinary Institute of America in New York for a short while before moving back home and finishing his education in Culinary Management at the Art Institute of Orange County. While studying, Kyle interned at Sashi in Manhattan Beach under Chef Makoto. After graduation, he worked at the Michelin-starred Hatfield's in Los Angeles as a Chef de Partie and later became part of the opening team that launched the re-vamped Landmark in Corona Del Mar, where he worked his way up to Sous Chef in just a few months.

After parting ways with Landmark, Kyle went on to work at Stonehill Tavern in Dana Point under Executive Chef Raj Dixit, where he learned to refine his previous training while developing a growing appreciation for farm-to-table cuisine. After a year at Stonehill Tavern, Kyle got offered to run kitchen operations at Pappas Artisanal as a Chef de Cuisine for 2 years.

Now Kyle has helped create Kalan Kitchen, specializing in Filipino inspired cuisine and aiming to one day establish his own restaurant.