Kyle Lore Jr Email & Phone Number

Salt Lake City, Ut, Us

Greater Salt Lake City Area

Ongoing development and improvement of Bonfire Food in fresh prepared food convenience store chain of over 400 locations in 13 western states.

Ogden Utah

I rebuilt the farm-to-table food systems in a fine dining atmosphere using New American cuisine by redesigning menus, incorporating wood fired ovens, and including house made bronze-cut pasta, a variety of extra virgin olive oils (EVOO) and aged balsamic vinegars. ~ Reinvigorated restaurant by rebranding menu with from scratch cooking that included basic ingredients including fruits and vegetables rather than pre-made sauces, resulting in first-time profitability.~ Earned recognition as “Best Restaurant in Northern Utah” for two consecutive years by implementing true farm-to-fork approach and high level of service. ~ Awarded “Top Restaurant Worth Travelling For” by TripAdvisor for delivering consistent quality and customer service training.

Greater Salt Lake City Area

• In this role I designed and launched a commercially approved kitchen by coordinating inspections and use of farmers markets. In addition to partnering with Slow Food Utah and the University of Utah, I facilitated culinary arts courses focused on sustainable food and handmade pasta.~ Recreated seaside Italy atmosphere by implementing a static drying chamber in the building design to better craft bronze die cut pasta creations.~ Transformed entire operation from $500 start-up to $75K in annual profits.

Greater Salt Lake City Area

• I provided executive-level guidance and culinary expertise in the delicatessen-to-bistro transformation of a multi-location retail operation. ~ Hired, trained, and mentored 30+ chefs to execute new company-wide culinary mission.~ Translated scratch recipes with local, organic, and sustainable ingredients into practical operations.

Moab Utah

• In this role I ensured the successful operation of the entire custom catering experience by developing menus and facilitating front-and back- of house training of all key personnel. I composed quality culinary creations in an extreme and remote environment which exceeded expectations of high-profile patrons including Jeep and Land Rover.~ Awarded four diamonds and recognition as leading resort for installing contemporary menus for all meals while effectively training all service and culinary staff. -------Additional culinary and leadership experience as Executive Chef & Director of Food & Beverage for Mar Monte Hotel in Santa Barbara.

Santa Barbara, California Area

Formerly a Radisson now a Hyatt• Developed all menus and trained staff to achieve AAA 4-Diamond award• Created regionally focused wine list with food pairings• Introduced sustainable farm to table menus and improved top line sales 40% in first year