Chef Kyle grew up on a small farm in rural Michigan, working in small restaurants and diners. Following an 11 year stint in the Navy, Kyle moved to South Bend, IN where he attended culinary school at Ivy Tech Community College and spent one year apprenticing under the chefs at the University of Notre Dame.
Upon moving to the CSRA, Kyle founded Mack’s Street Eats catering where he specialized in Masters Week private chef service and a quarterly farm to fork beer pairing dinner in partnership with Savannah River Brewing.
Kyle is currently completing the buildout of his own nano brewery in Lincolnton, GA that will include a hyper locally sourced menu.