I create ingredient-driven private dinners—from refined tasting experiences to the perfect burger—always with passion, precision, and a fun, social vibe.

Kyle Billings

I cook with obsession-level respect for ingredients—and I turn every dinner into an experience.

I’m a chef with over 10 years of experience, and I’ve cooked in everything from white-linen dining rooms to old-school pubs. I push for perfection every time because I believe I’m only as good as the last dish I cook—whether it’s a stunning gastronomy-driven plate or a humble burger.

I’ve had the privilege of working under James Beard–winning Maine chefs Mark Gaier and Clark Frasier, and I also worked as a sous chef at Gordon Ramsay’s Boston restaurant. If you want someone who cooks with passion, sweats the details, and still stays social so your night feels memorable (not stiff), I’m your guy.

Plan my dinner

My secret is simple: I source high-quality ingredients and let them do the talking.

What you get when you book with me

I treat cooking like art

Cooking is an art to me—nature’s fruits and farmers’ hard work are the paints, and my knife is the brush that builds the final picture on the plate.

I bring serious training and real-world range

I’ve had the pleasure of learning from some of the best chefs in New England, and I even worked under the Gordon Ramsay brand—experience I bring to every menu, every course, and every service.

I let ingredients lead the story

I focus on sourcing high-quality ingredients and letting them do the talking—my philosophy is to guide the meal so the products shine.

Kyle’s Menus

I offer curated multi-course menus inspired by my roots, my travels, and the kitchens that shaped me—built around seasonality, bold flavors, and the kind of hospitality that keeps the table alive.

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