Bio
Since January, 2010, Kyle has worked with PepsiCo Global R&D as a culinary nutrition innovation consultant creating new product platforms and breakthrough culinary innovation. He is uniquely qualified in his role as a certified chef de cuisine, Registered Dietitian, food scientist, and food safety expert.
With more than 20 years in the food business, Kyle has a proven record of leading food and beverage innovation that have delighted consumers and driven impressive results. Chef Kyle was also the founder of his own agency, Nutrition & Culinary Consultants, acquired in 2006 by the WPP, the world’s largest communications company where his firm supported PepsiCo’s Global Foodservice R&D and marketing.
Prior to that Kyle’s food and nutrition career has spanned from the drive-in window at McDonald’s and Wendy’s in rural Georgia to NYC’s acclaimed Bouley & Gotham Bar & Grill, operations manager for dining serving at Lehman Brother’s, and fulltime menu consultant at Memorial Sloan Kettering Cancer Center. Kyle has also served as the media spokesperson for companies including Dannon, The Mayo Clinic/Ediets.com, Netflix, Celestial Seasonings, Old London, and The United States Tea Council. Chef Kyle has spoken at more than 50 national conferences, and been quoted in over 100 national newspapers and consumer and trade magazines.
As a leader in this new terrain that marries cuisine, health and food science. Chef Kyle is a contributing editor to CookingLight.com, a peer reviewer for the journal Topics in Clinical Nutrition, written menus for various national bestselling books and contributed to The World Health and Nutrition Encyclopedia for Macmillan Nutrition & Health Reference.
Chef Kyle successfully blended scientific understanding of research and development with his culinary skills and nutrition know-how where he has worked as an adjunct instructor at various NY institutions including Teachers College/Columbia University, NYU, Queens College/CUNY, The NY Restaurant School, and the French Culinary Institute.
Kyle is an active member of advisory board for the nutrition department at Teachers’ college, has served on the Board of the American Institute of Wine and Food (AIWF), and held numerous key leadership positions with the American Dietetic Association (ADA), the American Culinary Federation (ACF) and the International Association of Culinary Professionals (IACP).
Kyle has received various awards and recognition such as The American Dietetic Association’s NYC Recognized Young Dietitian Award, The Emily Quinn Poo Professional Achievement Award from the University of Georgia Alumni Association and the Publix Visiting Practitioner at the University of Georgia’s Department of Food and Nutrition. He received his Masters of Science (MS) in foods and nutrition from New York University, completed the requirement for becoming a Registered Dietitian (RD) at Mount Sinai Medical Center in NYC, Bachelors of Science (BS) in consumer foods and foods science from the University of Georgia, Athens, and culinary training at the Culinary Institute of American, Hyde Park, & Le Cordon Bleu, Paris.
As the entire R&D organization reinvents the global portfolio to align with our strategy of making healthier and tastier products, Chef Kyle as part of breakthrough & the NPD innovation process stream is working hard enhancing our local and global beverages portfolios.
With more than 20 years in the food business, Kyle has a proven record of leading food and beverage innovation that have delighted consumers and driven impressive results. Chef Kyle was also the founder of his own agency, Nutrition & Culinary Consultants, acquired in 2006 by the WPP, the world’s largest communications company where his firm supported PepsiCo’s Global Foodservice R&D and marketing.
Prior to that Kyle’s food and nutrition career has spanned from the drive-in window at McDonald’s and Wendy’s in rural Georgia to NYC’s acclaimed Bouley & Gotham Bar & Grill, operations manager for dining serving at Lehman Brother’s, and fulltime menu consultant at Memorial Sloan Kettering Cancer Center. Kyle has also served as the media spokesperson for companies including Dannon, The Mayo Clinic/Ediets.com, Netflix, Celestial Seasonings, Old London, and The United States Tea Council. Chef Kyle has spoken at more than 50 national conferences, and been quoted in over 100 national newspapers and consumer and trade magazines.
As a leader in this new terrain that marries cuisine, health and food science. Chef Kyle is a contributing editor to CookingLight.com, a peer reviewer for the journal Topics in Clinical Nutrition, written menus for various national bestselling books and contributed to The World Health and Nutrition Encyclopedia for Macmillan Nutrition & Health Reference.
Chef Kyle successfully blended scientific understanding of research and development with his culinary skills and nutrition know-how where he has worked as an adjunct instructor at various NY institutions including Teachers College/Columbia University, NYU, Queens College/CUNY, The NY Restaurant School, and the French Culinary Institute.
Kyle is an active member of advisory board for the nutrition department at Teachers’ college, has served on the Board of the American Institute of Wine and Food (AIWF), and held numerous key leadership positions with the American Dietetic Association (ADA), the American Culinary Federation (ACF) and the International Association of Culinary Professionals (IACP).
Kyle has received various awards and recognition such as The American Dietetic Association’s NYC Recognized Young Dietitian Award, The Emily Quinn Poo Professional Achievement Award from the University of Georgia Alumni Association and the Publix Visiting Practitioner at the University of Georgia’s Department of Food and Nutrition. He received his Masters of Science (MS) in foods and nutrition from New York University, completed the requirement for becoming a Registered Dietitian (RD) at Mount Sinai Medical Center in NYC, Bachelors of Science (BS) in consumer foods and foods science from the University of Georgia, Athens, and culinary training at the Culinary Institute of American, Hyde Park, & Le Cordon Bleu, Paris.
As the entire R&D organization reinvents the global portfolio to align with our strategy of making healthier and tastier products, Chef Kyle as part of breakthrough & the NPD innovation process stream is working hard enhancing our local and global beverages portfolios.
