Kyle Connaughton

Kyle Connaughton is the chef and co-owner of SingleThread Farm-Restaurant-Inn in Healdsburg, California, which opened in 2016 and earned three Michelin stars in 2019, a four-star review from the San Francisco Chronicle, and a ranking on the World's 50 Best Restaurants list in 2024. Born and raised in Los Angeles, he began his career at local Japanese restaurants including an apprenticeship at one of the city's oldest, followed by stages at Spago Beverly Hills, The Dining Room at Ritz Carlton, Lucques, Hama Sushi, and A.O.C., before training with Michel Bras in Hokkaido, Japan, and serving as Head Chef of Research and Development at The Fat Duck under Heston Blumenthal in Bray, England. He is a cookbook co-author of 'Donabe: Classic and Modern Japanese Clay Pot Cooking' and co-developer of the Culinary Institute of America's Culinary Science bachelor's program, for which he received an honorary doctorate in 2022.