We partner with some incredible local talents for our classes and some of our retail selections. In our ongoing Extended Family series, we want to showcase their work and provide a glimpse inside their personal story.
Our former Culinary Director, Kyle Wisner, recently started his own business providing private classes, dinners and catering. We are lucky enough to have him back in the teacher’s apron this Spring for some incredible classes. Take a look and register for those classes here and get to know Kyle a bit more below!
Let’s start out with the basics, where are you from and what do you do?
My name is Kyle Wisner and I have been a chef in Seattle for the last 7 years. I currently run my own private chef business called Chef Kyle Wisner Catering. Every event is a little bit different, but I focus on the customer’s wants and needs to create something that is really one-of-a-kind. I have done classes, weddings, vacation meals, dinners, brunches. You can really name it and chances are that I have done it!
What do you love about your job/business?
I love working with my clients. It is so fun to come up with a menu that is 100% specific to them! It is a new menu developed over the time I pick up a gig so it’s always changing and keeping me on my toes. I also love the fact that I am more available for my partner and my family than I was before.
How long have you been in business?
My business is still very much new! I have been in operation since this September! So just a hair over 6 months!
How did your business evolve since its beginning?
A lot has changed since the beginning. Almost everything, but probably the most noticeable thing is that I have a flow now. I felt like when I first started it would take me about 3-5 days to lock down an event but now I can usually get it done in a day or two.
What cookbook do you reference most often (in general or just lately)?
The books I come back to the most are The Food Lab by J. Kenji Lopez-Alt, Art of Fermentation by Sandor Katz, On Food by Harold McGee, and The Flavor Bible by Karen Page & Andrew Dornenburg. These books aren’t considered the most “sexy” cookbooks but I feel like these books have so much awesome information on food. I have been cooking for 10 years and I still find things in these books that make me excited and want me to try something new!
If you could take any cooking class, what would it be?
This is a new interest in my life, but I would love to take a class from a chef that became vegan. I love the idea of replacing animal products with vegetables, fruits, and grains. I would want someone that had experience with eating and cooking meat prior, because I would be interested on their take and also their technique to achieve flavors without the help of animal products.