Executive Chef Kyle Ketchum brings 16 years of highly rated experience to The Chanler. Prior to his arrival, he spent three years at The Lark in West Bloomfield, Michigan – Detroit’s only Mobil Four Star restaurant. There, he was voted Best Chef in Michigan in 2005 by Hour Magazine and improved the restaurant’s Zagat food rating by two points to a stellar 28.

Previously, Ketchum held an array of culinary positions at upscale restaurants and resorts throughout the Midwest, including Chef de Cuisine at the AAA Four Diamond rated Omni Interlocken Resort in Broomfield, Colorado (2002-2003); Sous Chef at The American Restaurant, Kansas City’s only Mobil Four Star restaurant (2000-2002); Sous Chef at Gold Lake Mountain Resort and Spa in Ward, Colorado (1999-2000); Executive Sous Chef at Polo’s at the Fairmount Hotel in San Antonio, Texas (1995-1998) and more.

A native of San Antonio, TX; Ketchum, earned an Associate Degree in Culinary Arts and an Associate Degree in Restaurant Management from the Scottsdale Culinary Institute at Le Cordon Bleu, 1998-2000. At the Spiced Pear, Kyle turns his talents upon locally grown provisions as well as New England’s renowned bounty of fresh seafood. Among his signature dishes at Spiced Pear are Nova Scotia Halibut with Santa Barbara Langostines served with marinated Artichoke and Heirloom Tomato Salad; Veal loin with Foie Gras, organic mushrooms, sauce Madeira; and Noisette of Kobe Tenderloin, escargot fricassee, veal sweetbreads, and aged sherry sauce.