Kyle Knall

The Path

Culinary school in Birmingham, Alabama gave Kyle Knall a foundation that still shows in the way he cooks: fundamentals first, seasonality always in view. That early training set the terms for a career built around craft and mobility, with attention on what ingredients can do in the moment rather than on ornament. Today, Kyle is chef and co-owner of Birch, Culinary Director of Stone Bank Farm, and Executive Chef of Electric Lemon (since 2018), a set of roles that keeps the same disciplined approach working across different kitchens and formats.

The Work Today

The work reads from field to plate: what can be gathered, what should be kept simple, and what needs only careful handling. At Stone Bank Farm, Kyle Knall’s role as Culinary Director sits close to that exchange between harvest and kitchen, where restraint matters as much as timing. At Birch, the chef and co-owner position lets that same seasonal logic land in a more resolved form, with the plate still anchored in the source. At Electric Lemon, where he has been Executive Chef since 2018, the menu continues to move with the year’s changing pantry and the demands of temperature, time, and supply. Across all three, the constant is clarity over excess, and ingredients allowed to carry the point.

Career - Chef and Co-Owner — Birch, Milwaukee, Wisconsin - Culinary Director — Stone Bank Farm, null - Executive Chef — Electric Lemon, New York City, New York (2018–present) Education: Culinary school in Birmingham, Alabama

Signature

K Nall’s BBQ Chicken is listed among Kyle Knall’s signature dishes, and the naming alone signals a direct, personal line to the table. The dish fits the broader shape of his cooking: straightforward, satisfying, and tied to season rather than display. In that register, execution depends on timing and balance, with enough control to make the familiar feel considered without pushing it past its natural form.

In Their Words “I like to use what's available and so that means now, in the dead of winter, we’re using a lot of squash.” “The answer sounds like a cop out, I know, but the reality is, it all depends on the season.” Those comments put the operating rule plainly: the menu follows the season instead of resisting it. Winter, in that frame, is not a constraint to work around but a narrowing of the field, and squash becomes a practical expression of that approach—useful, versatile, and aligned with what the kitchen has in hand.

Acclaim

The line points to a recipe that keeps its own history intact even as it moves beyond its first setting. That kind of attachment matters in a kitchen built on season and place: a dish can carry memory, a shared starting point, and the reason it still earns a place on the pass.

FAQ What is Kyle Knall's current role? As of 2026, Kyle Knall is Executive Chef. Where did Kyle Knall train or study? Kyle Knall trained at Culinary school in Birmingham, Alabama.