Kyle Morse is a New York based chef and butcher, specializing in local, farm fresh cuisine. Chef Morse has nearly 10 years cooking experience in New York City, ranging from Michelin Star restaurants to celebrity clients. He is currently head butcher at the Breslin Restaurant.

He started training at Ball State University in the food management program. After that he moved on to the Culinary Institute of America where he graduated with honors in 2009, and has been working in the city for chefs such as John Fraser, April Bloomfield and Bill Telepan.

Kyle enjoys working with seasonal ingredients and fresh, local products. His cooking aims to highlight the flavor and quality within the food he prepares.