Kyle Mendenhall is the Executive Chef for The Kitchen Restaurants. He has been with The Kitchen family since July of 2008, and has recently opened a new Kitchen in Fort Collins, with another opening at Denver’s Union Station Summer 2014. His background and education is rooted in classical music and today that appreciation for the arts drives his culinary passions.
Chef Kyle believes in enriching community through food, “To me, people must eat food to sustain life. Food alone does not create a sense community. Therefore, The Kitchen is a vessel responsible for hosting the most important building block of a community, serving others.”
Chef Kyle was born in Southern California and raised in a family that always came together for Sunday dinner. Having great food with the family and community was ingrained in Kyle. From his youth with Grandma’s cooking to his college years where Kyle became Chef, cooking has always kept him close to home. The Kitchen Community embraces cooking as a family meal, and welcomes the neighborhood to join them at any one of their seven locations.
Chef Kyle created octopus a la plancha by searing his octopus on an imported plancha, then braised it with a white wine and topped with a mint salsa verde over garlic fingerling potatoes. The Spanish octopus used in this dish is individually line-caught off the coast of Spain then tenderized on the boat before shipping it to Seattle Fish Co., the exclusive distributor of this specialty product in the Rocky Mountain region.