What makes a restaurant matter?
According to Chef Kyle Knall, it’s not just the food—it’s the story behind it. A three-time James Beard semifinalist, Knall joins Chef’s PSA to talk about his journey from New York to Milwaukee, and why he’s now focused on defining Midwestern cuisine in his own voice.
In this episode:
Why storytelling and hospitality are inseparable
How Cassis reflects his growth as a chef and leader
What it’s like balancing restaurant launches and family life
The art of simplicity, seasonality, and citrus in the kitchen
Personal rituals, kitchen philosophy, and mentorship advice for young chefs
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