Our guest is Kyle Connaughton, who is the chef/owner of SingleThread&nbsp;<a href="https://singlethreadfarms.com/" rel="noopener noreferrer" target="_blank">https://singlethreadfarms.com/</a>&nbsp;in California.&nbsp;SingleThread&nbsp;is a very unique&nbsp;farm, restaurant, and inn, which has earned numerous accolades since its opening in 2016, including three Michelin stars, three Michelin keys and a Michelin Green Star, which recognizes the outstanding sustainability at the farm managed by Kyle’s wife and co-owner Katina Connaughton.&nbsp;&nbsp;&nbsp;Kyle began his culinary career in L.A. with an apprenticeship at one of the oldest Japanese restaurants in the city, followed by training at top restaurants, such as Spago Beverly Hills, The Dining Room at Ritz-Carlton and A.O.C.&nbsp;&nbsp;Then he moved to Japan and cooked for the famed French chef Michel Bras, as well as at traditional Japanese restaurants.&nbsp;&nbsp;On top of these diverse experiences, he also worked at the highly innovative restaurant The Fat Duck in the U.K. as the Head Chef of Research & Development.&nbsp;&nbsp;In this episode, we will discuss how Kyle fell in love with Japanese cuisine at a very young age, how his global experiences formed his unique culinary philosophy and style, the fascinating concept of SingleThread, the idea of Omotenashi that Kyle highly values and much, much more!!!See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.

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SingleThread: Weaving Japanese And Californian Ethos Together

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