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KYLE KINGREY

A hospitality professional with over 30 years of culinary & operational experience at luxury properties and restaurants across the United States, and the Caribbean Islands. Kyle Kingrey was the Opening Executive Chef at Toku Modern Asian in Aventura, FL. Hailing from New York City, Kingrey most recently held the position of Director of Operations & Corporate Executive Chef at Todd English Enterprises. In his new role as Executive Chef, Kingrey will oversee kitchen staff, inventory control, food safety management, menu and restaurant development.

 

Kingrey began his culinary career at the age of 20, apprenticing at Beano’s Cabin at Beaver Creek, Colorado before moving to the Grove Park Inn. In 1990, Chef Kingrey accepted a position as Sous Chef for the Asheville City Club in Asheville, North Carolina, working under Chef François Ternes. In 1993, he expanded his horizons and became the Executive Chef for the Buccaneer Resort on St. Croix in the U.S. Virgin Islands, and later moved to another part of the island as Pastry Chef for the Villa Madeleine Restaurant.  In 2004, he opened his own restaurant, Vespa and Bar Vespa in NYC. In 2008, he helped open Lavo at the Palazzo with Tao Group, before moving on to help debut the M Resort and then Fornelleta at the Borgata in Atlantic City. In 2010, Kingrey had the opportunity to return to the Tao Group family to help Chris Santos build out the menu for Beauty & Essex in New York City. By 2013, he joined the Thomas Lee Management Group as a Hospitality Consultant for Seven Stars Resort in Turks & Caicos and then in 2016, he oversaw the opening of Beauty & Essex at the Cosmopolitan of Las Vegas and in Hollywood.​

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In 2019, Kingrey accepted a Corporate Executive Chef/Director of operations position for Todd English Enterprises. He opened The Beast at AREA15 – a buzzy food hall located in Las Vegas' immersive art and entertainment district. From there, he served as Director of Operations at Olives in the Virgin Hotels Las Vegas as well as the newly developed The English Hotel & The Pepper Club. His other major projects with Todd English were Blue Zoo at Swan & Dolphin Marriot, Disney as well as Olives, Atlantis.

 

Kingrey’s career highlights include training presidential food service at the White House and Camp David as well as appearing as a guest on “Best of Taste” with John Sirich. He was also featured on the Discovery Channel twice as a Pastry Chef for “Great Chefs of the World.” Kingrey also had published several recipes in “Great Chefs of the Caribbean.”​

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Culinary Development

Bars  |  Restaurants 

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