“I love taking the intimidation out of cooking without taking away the craft, and creating space for people to connect and learn through food.” Kyle McCarthy is a Chef-Instructor in the Recreational program at the Institute of Culinary Education, joining the faculty in 2026. Born and raised in Connecticut, Chef McCarthy has spent the last 15 years deeply rooted in the New York City culinary scene. A graduate of Johnson & Wales University with a Bachelor of Science in Culinary Arts, he also holds a culinary certificate from an international exchange program in Cork, Ireland. Over a versatile 20-year cooking career, he has worked across every corner of the hospitality industry, from fine dining restaurants and boutique butcher shops to massive corporate venues and high-touch private events. Before joining the Institute, Chef Kyle served as Executive Chef at the acclaimed farm-to-table restaurant Applewood in Park Slope, Brooklyn, and worked in research and development for Union Square Events, creating seasonal menus for prominent New York institutions like Little Island, Summit One Vanderbilt, and Delta Airlines. A recognized expert in whole-animal butchery, he has managed regional training programs and production floors as the Regional Butchery Manager for Fleishers Craft Butchery and General Manager/Head Butcher at Hudson & Charles. Today, he continues to serve clients across NYC as the co-founder and chef of Twin Oaks Supper Club, a private chef service specializing in intimate catering, customized meal prep, and pop-up dinners. At the Institute, Chef Kyle brings this vast, technique-driven background into the classroom, focusing on foundational mechanics, precise knife skills, and approachable, seasonal cooking.