Kyle Harrington

Kyle Harrington

Born and raised on the Easter Seaboard in South Philadelphia and Gilford, Maine, Chef Kyle began his culinary career pursuit in the kitchen with his mom – a woman he credits for his biggest driving force, supporter and influence in becoming a chef.  His most immediate recollection of when his passion for cooking was realized dates back to when he was 13 and bored over summer vacation and asked his mom if he could make a Chocolate Soufflé; the rest is history!
 
From that point forward, he never really thought about doing anything else.  He set his sights on becoming a TV Chef, always acting out each dish’s preparation while cooking.  To gain the experience he knew he needed and being a very hands-on learning type of person, after graduating from high school he headed south to Florida and did an apprenticeship with the Gasparilla Inn Executive Chef Alfons Wieschhorster for two years.  This is where Chef Kyle met the Seidensticker family, a relationship that now spans 15 years and resulted in his eventually coming to Sarasota and accepting the position as Sous Chef at Libby’s Café + Bar until his promotion to Executive Chef in June 2013. 
 
In between the Gasparilla Inn position and his coming to Libby’s, Chef Kyle returned to his Eastern Seaboard roots where he worked at the Mohawk Inn in New Palz, NY before heading back to Florida to become Chef de Cuisine at the Sea Grill and then South Beach Bar and Grille in Boca Grande. 
 
A self-professed team-style manager, he views every person in the kitchen as a necessary ingredient, with each one playing a key role in making the end product the best it can be.  Every aspect of the process intrigues him, from adapting and conceptualizing new menu items to finding that perfect balance of sweet and savory to adding subtle nuances for the perfect dessert. 
 
What Chef Kyle loves most about being a chef?  “I’m not in a cubicle all day and every day is a challenge and learning experience.  The day I stop learning and wanting to challenge myself is the day I stop being a chef.  Nothing is ever dull, it just tests you (a lot) but it also allows you to discover what you can do and what you’re made of.”