Our Chef

Kyle Clayton

New Hampshire born and Rhode Island raised. Kyle Clayton’s cuisine is inspired by New
England tradition and the various cultural impressions inherent of growing up in the inner city
of Providence, RI. Kyle’s food is the accumulation of summers spent as a boy with his family on
the Narragansett Bonnet Shores beach; harmonious with influence from the rich art culture and
eclectic cuisines of his home town’s diversity.
Having worked in the restaurant business since age fifteen he has since seen nearly every facet of
the service industry. Years prior to discovering fine dining and farm to table ideology he spent a
large part of his kitchen career in short order, high volume kitchens. He affectionately recalls the
time he spent as a line cook working for the iconic, award winning fried chicken wing joint
“South Street Cafe” while mentored by the great late chef Paul Keiltyka; a former Johnson and
Whales chef instructor.
After graduating from Le Cordon Bleu with high honors Kyle took internships and staged in the
best kitchens he could; including time spent at “North” with chef James Mark and at the 5 star 5
diamond, Relais and Chateaux property “The White Barn Inn” with chef Derrick Bissonette. Kyle
has had the privilege of working for some of the most respected chefs in his region, working for
Relais and Chateaux Grand Chef Johnathan Cartwright under Chef Basil Yu at the Forbes 4 Star,
AAA 5 Diamond restaurant “Muse.”
As a leader and mentor of aspiring cooks, chef Clayton’s approach reflects the integrity of his
approach to fine cuisine. Stay humble, focus on the task at hand,keep the work space pristine, be
quick on your feet, cook with care, and if for nothing else – have fun. Sourcing locally, planning
seasonally and cooking with consideration for health and nutrition is the pinnacle of pride in his
craft.