2
PRESS CONTACT: THE MAYFIELD GROUP MYCAH HUNTER • AUTUMN BARNES MAYFIELD 850.421.9007 O • 904.631.1878 C MHUNTER@MAYFIELDPR.COM • AMAYFIELD@MAYFIELDPR.COM EXECUTIVE SOUS CHEF KYLE YOUNG TAKES THE HELM AT LUCY RESTAURANT & BAR IN BARDESSONO YOUNTVILLE, CALIF. – Born and raised in Tucson, Arizona, Kyle Young realized his love of food by accident. At 16-years-old, Young had his first restaurant experience as a dishwasher at Casa Sanchez-Mom’s restaurant in Tucson and continued on as a cook at The Fox & Hound restaurant in Tucson only a year later. Young quickly gained the skills and industry insight needed to climb his way up the culinary ladder “I was fortunate enough to discover my love of the food industry at a young age,” says Kyle Young, executive sous chef at Lucy Restaurant & Bar. “The excitement of the kitchen and the incredible industry talent I am surrounded by continues to inspire me, and I am excited to share my inspiration with Bardessono and Lucy guests.” A self-taught Chef, Young continued to learn from industry experts and colleagues. He credits a majority of his success to his time spent as a chef at the award-winning restaurant, Bistro Zin in Tucson. In 2011, Young made his move to Napa, Calif., determined to become an established culinary name in the Golden State. He honed in on his craft at a number of California-based restaurants including Brix, Angele, La Toque and The Grill at Meadowood until he made his way to Lucy Restaurant & Bar in June 2015. In his current role as Executive Sous Chef at Lucy Restaurant & Bar, Young is responsible for planning and directing food preparation, supervising culinary staff and assisting in the development and execution of new menu items. Young’s comprehensive industry experience and passion for fresh food aligns seamlessly with Lucy’s farm-to-table philosophy and mission to produce an unparalleled level of excellence and freshness with every dish. Supported by his wife Hannah, and children Harper and James, Young is pushing the boundaries of farm-to-table cuisine. With the help of two-year-old daughter Harper, Young tends to his at- home culinary garden during his off-time, operating around a concept similar to Lucy’s Garden. Through his work at Bardessono, Young hopes to help educate today’s youth on the importance of fresh, locally-sourced ingredients.
