Kaylin Lloyd

The Climb

Early station work supplied different forms of pressure and polish. A culinary role at Betony in New York City was followed by a culinary role at Cosme in New York City, where Mexican cooking became a durable part of Lloyd’s professional frame. A stage at Attica in Melbourne added another kitchen culture to that training, requiring observation, adaptation, and the ability to work inside an unfamiliar system. The New York chapter continued with a culinary role at Eleven Madison Park in New York City, then a culinary role at Eleven Madison Park winter pop-up in Aspen. That progression points to a cook formed by movement, but also by rigor: technical consistency, stamina, and the ability to read service conditions quickly. A kitchen role at Californios in San Francisco began in 2019. From 2019–2024, Lloyd worked through every station at Californios, which made the education slower, closer, and more complete than a brief résumé stop. Station by station, service by service, the work shifted from execution toward stewardship of one restaurant’s standards and vocabulary. Today, Kaylin is Chef de Cuisine of Californios (since 2024).

Today

The Chef de Cuisine role at Californios in San Francisco, held by Lloyd since 2024, sits inside a kitchen concerned with Mexican cooking through refined technique, regional expression, and craftsmanship. The work requires command of the line, but also attention to texture, memory, restraint, and the breadth of Mexican cooking without reducing it to a narrow frame. Plate construction is where that discipline becomes legible. Kombu-Cured Kampachi with Avocado Mousse, Serrano Peppers, Monterey Seaweed Powder, Shiso Flower, and Azul Masa Tostada sets cool fish against green richness, mineral lift, floral accent, and the crisp structure of masa. Plantain Flan with Jamón Serrano Jus, Rolled Dates, Date Stock-Soaked Fried Plantain, and Caviar works through sweetness, salt, gloss, and savor. Fried Black Cod Taco with Huitlacoche-Corn Crema, Poblano Salsa, and a Sourdough Tortilla brings crunch, smoke, corn, fermentation, and the direct format of a taco into the same composition. Those dishes follow the same logic as the career: trained technique, station-by-station fluency, and a kitchen vocabulary centered on Mexican cooking without flattening its range. Authority in this case is accumulated through repetition and proximity to the work, not announced from outside it.

Signature

The signature set — Breadfruit Tartlet, Kampachi Crudo, Cherry and Grilled Sea Bream, Corn Espuma, Summer Squash — shows range through structure rather than volume. Tartlet, crudo, fruit with fish, espuma, and vegetable work each ask for a different kind of control, with seasonality and contrast doing the organizing work.

In Their Words “I came to learn that he had been there longer than any other member of the team, cleaning, painting and building alongside his cooks. This work ethic was made evident throughout my entire stage.” “The idea of a constantly changing 20 course tasting menu was so interesting to me. It meant there was such a vast amount of information to learn there.”

Recognition

Recognition includes Iconoclast Dinner Culinary Honoree (2025) and Mentor BKB grant. The honors sit against the same working record: formal training at the Culinary Institute of America in Hyde Park, formative roles in New York City, a stage in Melbourne, the Eleven Madison Park winter pop-up in Aspen, and the defining 2019–2024 progression through every station at Californios in San Francisco.