Kyle Robinson at Five Fifty-Five

Bio

Kyle decided to pursue a career as a Chef, he attended Johnson and Wales University in Providence receiving an Associates Degree in Culinary Arts and a Bachelors degree in Food Service Management. After graduation, Kyle moved to the mountains of Utah to be a Sous Chef at the Grand Summit Hotel at the Canyons resort for 4 years. He then moved to Las Vegas for a stint at Michael Mina's Nobhill and then spent almost 3 years as a Sous Chef at Wolfgang Puck's Spago. From there Kyle moved to Aspen Colorado to be the Chef de Cuisine at the five star five diamond Little Nell where he spent 4 years. Kyle then made the decision to move back to the area to be closer to family and join the team at 555 as Chef de Cuisine.

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