Kyle Lee is an accomplished Executive Chef with over 13 years of experience, specializing in Asian cuisine. Known for his innovative ideas and effective management, he has worked in several luxurious hotels, consistently delivering tailored guest experiences. Currently serving as the Executive Chef at The Sixteenth within the Pirata Group since June 2021, Kyle led the opening team, overseeing concept-setting, menu development, and kitchen setup. He efficiently manages front and back of house staff, controlling labor and operating expenses while collaborating with the marketing team to enhance restaurant performance.
Previously, as the Head Japanese Chef at Mei Ume in Four Seasons Hotel London, from April 2019 to September 2020, Kyle ensured smooth daily operations, implemented HACCP and safety regulations, and created customized menus for hotel events and room service. He also played a pivotal role in menu development and guest experience enhancement by collaborating with the Chinese kitchen.
Kyle‘s expertise extends to his role as the Head Sushi Chef at Restaurant de Laurent in Hotel Café Royal London, where he contributed to concept-setting and managed daily kitchen operations from April 2018 to April 2019. In this role, he led a team of four, collaborated with the Western (French) kitchen, and worked closely with the hotel accounting department to ensure financial management.
Prior to that, Kyle held various leadership positions, including Head Japanese Chef at Devonshire Club (Private Members’ Club), Head Japanese Chef at W Hotel London, and Head Sushi Chef at Sushi No’en. Throughout his career, he consistently demonstrated his ability to develop menus, oversee kitchen operations, manage finances, and train staff.
Kyle holds a Bachelor of Arts in Hospitality Management from the University of Derby and a Higher National Diploma in Hospitality Management from the London Hotel School. His passion for culinary excellence, coupled with his extensive experience, make him a highly sought-after Executive Chef dedicated to creating exceptional dining experiences.