Chef de Cuisine
Kyle Robinson, chef de cuisine, began his career washing dishes at the age of 15 in Kennebunk, Maine. He loved the fast-paced atmosphere of restaurants, progressing quickly to prep cook and eventually line cook. After graduating from Johnson & Wales University with degrees in culinary arts and food service management, Kyle moved to the wilds of Utah to work at The Grand Summit Hotel at The Canyons. With a desire to hone his cooking skills even further, Kyle then moved to Las Vegas to spend time at Michael Mina’s Nob Hill and then as sous chef at Spago.
But the mountains were calling, and Kyle found an open sous chef position at The Little Nell, where he was soon promoted to chef de cuisine. When not in the kitchen, you can find Kyle on skis or his mountain bike.