Oak and ember by kyle g11/19/2023 After fourteen years Kyle has returned to where it all began. While the numbers game was always something Kyle was interested in it would only be a year before the sizzle of a hot pan would call him back to the restaurant – this time in a suit and a chef coat. Through a series of connections Kyle became an investment advisor. Leaving the restaurant industry in the rear-view, Kyle would complete his 2-15 and series 6 licenses. So, like Bob Dylan going electric, Kyle suddenly decided he needed to switch gears and enter into the world of investment. But, as anyone with ambition would know the thought of attempting a new challenge was a daily consideration. Back home on the east coast of Florida, Kyle would repeat the steps that led San Diego Yardhouse to success: hiring from within, cutting costs, and providing an exceptional experience for the guest. After helping the Yardhouse location in San Diego to become one of the top performing restaurants in the company, Kyle took an opportunity to move back to Florida, this time in Boca Raton. A true leadership challenge would present itself in running Yardhouse. Yardhouse was yet another challenge with over 150 items on the menu at any given time and a kitchen staff of roughly 45 team members. He would then take this knowledge to another Darden brand, Yardhouse. Running an outfit this large taught Kyle the true nuances of operating a large restaurant successfully. In two years time, Eddie V’s would relocate Kyle to La Jolla, California, to help manage a three-story $9 million dollar establishment. After a short time at Pietro’s, Kyle would leap into a new project as the Kitchen Manager at Eddie V’s Prime Seafood in Orlando. Ten years after closing the doors at The Brickwall Grille, Kyle took the position of Executive Chef at the new Pietro’s on the Ocean – in an all too familiar building. The restaurant industry was in his blood and he needed to work somewhere that challenged his abilities. As it turns out, Kyle was not ready for retirement at a country club just yet. The fruition of this hard work and careful learning was the position that brought Kyle back to the Treasure Coast: Food and Beverage Manager / Executive Chef at Ballantrae Country Club. Over the next few years Kyle would embark on a tour-de-culinaire – learning talents in both the front and the back of the house from masters of the craft like Emeril Legasse at Emeril’s in Miami Beach, Smith and Wollensky Steak House in South Beach, and The Capital Grille in Palm Beach Gardens. The success of Kyle’s first restaurant was too good to be true, as the recession loomed and eventually shuttered the doors of The Brickwall Grille. For nearly four years The Brickwall Grille was a bellwether restaurant on the Treasure Coast, proving that guests need not travel to Palm Beach or Miami for a first-class culinary experience. After graduation, Kyle would return to his hometown to open his first restaurant: The Brickwall Grille. This experience would shape the future for young Kyle Greene and eventually lead him to attend and graduate from culinary school in West Palm Beach. Rottie’s would educate Kyle on the nuances of fine dining and the importance of serving high-quality food. Becoming a member of the culinary team at Rottie’s at the age of seventeen, to the chagrin of his father who thought he was crazy, Kyle had his first taste of fine dining. If only he knew how deep his infatuation with perfecting the craft of service really was. The energy, the comradery, the slight flirtation with danger, and the prestige of the culinary world would soon become Kyle’s only focus. As a youngster Kyle would grow from the position of dishwasher at locally beloved Lefty’s, to a line-cook at the establishment where he would fall in love with the restaurant industry as a whole. Kyle was not only raised as a local here but also raised in the restaurant industry – starting his first culinary-based position as a dishwasher at the age of fifteen. It was hard work, and a challenge, but it was so exciting that I couldn’t stop” President and founder of Kyle G’s Prime Seafood and Steaks, Kyle Greene was born right here on the Treasure Coast. “Every day, I learned something new, or just had a great time.
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