Chef Kyle Pafford

As long as I can remember I have been helping out in the kitchen with my parents, family and friends. By spending time with loved ones, I’ve created an abundant amount of memories that I will cherish for life. Cooking was always a hobby for me and I was always very passionate about it; but never really thought it would turn into a full time career. Before you knew it I walking across the stage graduating from Johnson & Wales University, with my Bachelor’s Degree in Culinary Nutrition. I knew that this is what I wanted to do for the rest of my life.

Throughout my training and travels I have found that I want to share with everyone that you can eat healthy/nutritiously and still having the food taste delicious. In my culinary career, I have traveled the world working in kitchens located all over the US and even overseas. Everyone always ask me what my cooking style is; I enjoy using products that help support the local farmers and using items that are in season. Everyone is always impressed to see how intense flavors are when it is in season. When I worked at Blue Hill at Stone Barns, with Chef Dan Barber, I felt at home. Every moment I could get I would help out in the greenhouse learning more and getting a better appreciation for where my food is coming from. Then after helping out on the farm I would go into the kitchen and see the food that I help grow to what was then created into a seasonal masterpiece that showcased the food for what it was. I always tell my clients and staff that, “Less, is more. Let the food speak for itself instead of covering it up with multiple ingredients.”