Chef Kyle Cook

Kyle Cook, a Northeast native, studied at Johnson & Wales College of Culinary Arts in Providence, RI while working full-time under the supervision of Boston Chef Bill Bradley. After graduation, he moved to Miami where he quickly worked his way up to sous chef at the world-famous Chef Allen’s restaurant.

Cook moved on to open the refined Tudor House with celebrity Chef Geoffrey Zakarian and Chef Jamie DeRosa. He once again was promoted to sous chef then senior sous chef before departing to rejoin forces with Jamie DeRosa. Together with DeRosa, Cook opened the chef-driven Tongue & Cheek, where he assisted with menu development and teambuilding.

After Tongue & Cheek, Chef Cook leaned his focus toward private events, beginning at Gotham Steak. The steakhouse served large-scale events and dinner parties, building Cook’s confidence and passion for event planning. From there, he went on his own to craft everything from housewarming parties to 500 person events such as Wine Bar War in Miami’s Design District.

Cook eventually made his way back to the Northeast to open Succotash Restaurant in National Harbor, Maryland with Chef Edward Lee. In 2018, Kyle became the Executive Chef for Bulfinch Social, The Boxer Boston’s newly designed modern brasserie. Here he focuses on seasonal ingredients and New England-style comfort foods to enhance the guest experience and create a cozy culinary space in the heart of downtown Boston.