Chef Kyle Makepeace
Kyle started in the restaurant business 11 years ago at age 15. He began cooking at Winner's, a River Ridge neighborhood restaurant. Out of high school, he started cooking under one of the city's top chefs Greg Collier at Ralph Brennan's Redfish Grill. It took no time before he quickly moved up from first cook to sous chef. Shortly after, he expanded his cooking knowledge by working at Ralph's on the Park under Chef Gus Martin for two years.
In 2007, he accepted a butcher's position at Bayona Restaurant. In the three years Kyle was there, he acted as the purchaser and trained as a sous chef under James Beard Award winner, Chef Susan Spicer. He took some time out of the city and traveled to Vancouver, British Columbia, to cook in some of the city's finest establishments. Most recently, he reconnected with Chef Gregg Collier to cook as his sous chef at Metairie Country Club.