Kyle Forson

Chef Instructor Kyle Forson is a seasoned culinary professional with a background in fine dining, executive leadership, and ingredient-driven cuisine. He has worked in elite kitchens including the Thomas Keller Restaurant Group and served as Executive Chef for Top Chef winner Richard Blais’s Atlanta restaurant, The Spence, as well as collaborating with Porsche Restaurant 356.

As the owner-operator of Myles Jones Project, he supplied high-end, foraged wild edibles to some of the nation’s top restaurants, showcasing his deep commitment to sustainability and sourcing. Now in the classroom, Chef Forson is passionate about developing the next generation of chefs through strong fundamentals, creativity, and real-world culinary experience.