Chef Rhodes is a native of central Florida. Growing up in Cocoa Beach, started working in restaurants in high school making table side Caesar’s & flaming desserts. After graduating high school, Chef enrolled at Keiser University Culinary Program where he competed on the culinary team and graduated in 2009. After culinary school, Chef working for Walt Disney World Vero Beach Resort, where he learned special skills for cooking over a wood fire grill as well as a wood fire pizza oven.

After his career at Disney, Chef became the Sous Chef, and shortly thereafter, Executive Chef at a family-owned restaurant in Viera, Florida. Chef was responsible for numerous wine and beer dinners and took care of special occasion guests.

Chef was presented with a new opportunity and he began as a Sous Chef at the Dogfish Head Brewery in Delaware. There, Chef helped open their esteemed seafood forward restaurant, the Chesapeake & Maine, focusing on locally sourced product from those regions.  After a few years in Delaware, Chef returned to Central Florida and worked as a Sous Chef for The Boathouse in Disney Springs. Chef then found himself an opportunity to grow as a Chef and took on a job working for celebrity chef Norman Van Aken. Here Chef Kyle learned a vast variety of flavors and techniques. Along with the growth, Chef Kyle was part of a James Beard Semi-Finalist team at Normans. While there, Chef was able to cook alongside many other well know chefs. When the opportunity arose at the Walt Disney World Swan and Dolphin, Chef worked as a Jr. Sous Chef in banquets assisting with VIP events, and other day-to-day operations in the banquet kitchens.

When Chef Kyle is not at the hotel honing his culinary skills, you can find him playing a round of golf, fishing with his wife, hanging with his dogs, or out enjoying great food and drinks around Orlando.