Over the course of Chef Kyle Schutte's career, he has gained a reputation for refined, contemporary, locally-driven, innovative food that leads the way in culinary trends and plays with diner's expectations. Kyle's unique culinary point of view that great food should be fun yet sophisticated, innovative yet familiar and humane yet accessible has allowed his out of the box flavor combinations and artistic plating style to be far more approachable than many of his contemporaries.
After beginning his career at the award-winning Tuscarora Mill in Leesburg, VA, Kyle moved to Atlanta where he attended culinary school at the Art Institute and worked as Sous Chef at the trend-setting ONE Midtown Kitchen. While at ONE, Kyle worked under Executive Chef Richard Blais and Tom Harvey.
At the age of 26, Kyle accepted the Executive Chef position at a new restaurant in Charlotte, NC. There, Kyle quickly gained recognition and notoriety in the city's up-and-coming food scene.
In July of 2010 Kyle took his inventive cuisine to the sleepy beach town of Marina del Rey, CA at Vū restaurant. At this forward-thinking small plates restaurant Kyle was named one of the city's top young chefs in 2011, was honored with one of LA's top five pork dishes and Vū was named one of LA's top 10 hotel restaurants.
In the summer of 2012, Kyle took his talents to Hollywood with the unique challenge of breathing modern life into what was a tired 1960's diner. There, his innovative take on the classic American diner landed 54Twenty on The Run Down LA's best new restaurant list for 2012 as well as one of Hollywood's best restaurants by Discover Hollywood.
Kyle was recruited in 2014 by Levity Entertainment Group & Advantage Restaurant Partners to continue his tradition of bringing modern sophistication to unexpected concepts at Roadhouse LA. Located at the historic Hollywood Improv, Kyle and his culinary team bypassed the question "What should BBQ be?" and instead explored "What can BBQ be?". With his Mordernist Global BBQ, Chef Kyle brought the world's oldest culinary tradition into the 21st century with cutting edge techniques, locally-sourced ingredients, global flavors and artistic plating.
In December of 2014 Kyle made history on Food Network's Cutthroat Kitchen where he became the first contestant in the show's history to make it through the entire competition without placing a single bid and emerged victorious, taking home all $25,000.
In the Fall of 2014 Kyle began the process of bring his concept The FLATS to life in Beverly Hills. While working to open The FLATS, Kyle took on a one-year contract at Wood & Vine in the heart of Hollywood as Culinary Director. Soon after opening The FLATS in 2017 Kyle accepted a buy-out to explore more creative endeavors.
In the spring of 2018 Kyle relocated to the exciting city of Detroit to open BESA, an inventive new restaurant in the heart of downtown which quickly garnered city-wide recognition and critical acclaim for it's forward thinking food.