Ever since, he has been wowing Portland’s collective palate at Red Star with re-imagined classics, surprising flavors and eclectic ingredients sourced whenever possible from local organic and sustainable farmers, fisherman, artisans and producers. That’s because Chef’s vision all starts with local goodness like farm-raised pork and five types of organic goat milk cheese he sources from near Salem. These are people he visits regularly to find the best, meaning these aren’t just suppliers, they’re personal connections.
The result is a style that’s as difficult to put in a narrow category as it is to resist putting a fork in to savor. Think dry-aged ribeye with leek jam and housemade Worcestershire. Or Northwest steamed mussels dressed with IPA and aji amarillo chiles. (We know, we get hungry just reading this too).
The big picture is Chef Kyle looks forward to nothing more than preparing a stellar Portland meal for guests like you during your next visit. “I just love seeing people get blown away by the food, the ingredients, the staff. That really makes my day."