Chef Kyle Billman
Private Chef in Hawkesbury
I have been cooking professionally for over 20 years. Food has long been a true passion. I grew up in the small country town in Oregon, picking vegetables from our garden and catching salmon with my father. Having spent the last 17 years living in Florida, southern cuisine has become a large part of my life. Restaurants I worked at include Michelin starred French fusion, classic French bistro and American style grills. Working with people from all over the world and being well traveled helped me perfect creativity in my menus.

More about me
For me, cooking is...
My life it has been a passion and a career learning new technique and flavors is always enjoyable to me.
I learned to cook at...
I attended le cordon bleu in Portland OR. To learn patisserie and my lifetime of experience working with amazing chefs.
A cooking secret...
Using the freshest highest quality local ingredients that I can find mixed with fresh herbs and spices and proper cooking techniques.
My menus
Steamed crab legs, lime butter
Roasted Brussels sprouts, crispy prosciutto
Grilled asparagus salad, maple vinaigrette
Seared Kobe beef
Smoked duck breast
Sous vide pork belly
Coconut tres leches cake, berries
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Polenta cake with roasted tomato, Quebec feta cheese, arugula
Roasted butternut squash soup, candied pecans, sour creme mousse
Cider braised pork belly with turnip purée, roasted seasonal vegetable and maple gastrique
Sticky toffee pouding, butterscotch sauce
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Antipasto of local artisanal cured meats, olives, peppers, and provolone cheese
Caesar salad, black garlic dressing, Parmesan
Roasted asparagus, shaved manchego cheese, olive oil, roasted grape tomato (vegetarian)
Polenta cake with roasted tomato, Quebec feta cheese, arugula (vegetarian)
Chicken parmigiana
Penne with vodka sauce, pangrattato
Seared cod with lemon butter
Roasted mushroom pappardelle, herb cream (vegetarian)
Tiramisu
Basque style cheesecake, berries
Pouding chomeur, vanilla bean whipped mascarpone
Flourless chocolate cake, Quebec strawberries, maple whipped cream
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Gaspesie shrimp toast
Grass fed beef tartare, baby arugula, maple aioli, crostini
Cider braised pork shank, root vegetable hash
Pouding chomeur with vanilla Coaticook ice cream and maple cream sauce
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Welsh rarebit
Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg
Pan seared hanger steak, crispy duck fat potatoes, roasted asparagus, sauce bearnaise
Eton mess, meringue, whipped mascarpone, berries
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Caesar salad, garlic Parmesan dressing, herbed croutons
Heirloom tomato salad, fresh mozzarella, balsamic reduction, basil oil (vegetarian)
Pan seared halloumi cheese and tomatoes with mint and olive oil (vegetarian)
Sardines, olives, labneh
Beef carpaccio, shaved pecorino, pickled shallots, capers, toasted pistachio
Baked feta, grape tomatoes, basil, olives, baguette (vegetarian)
Roasted butternut squash soup, toasted pumpkin seeds, creme fraiche (vegetarian)
Mediterranean dip platter, pita (vegetarian)
Herb crusted Canadian lamb rack, crispy polenta cake, sautéed spring vegetables
Penne alla vodka, pangrattato
Fresh pasta, mushroom ragout, herbs (vegetarian)
Chicken piccata
Olive oil cake, slow roasted strawberries, creme fraiche
Chocolate molten cake with sea salt caramel and vanilla Coaticook ice cream
Vanilla bean creme brulee, berries, shortbread
Eton mess, meringue, whipped cream, berries
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Gaspesie shrimp toast
Crab Louis salad
Pan seared beef filet mignon, mashed ratte potato, sauteed Brussels sprouts, red wine Demi glacé
Chocolate molten cake with sea salt caramel and vanilla Coaticook ice cream
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Frisée salad with roasted cherry tomato, crispy bacon, maple vinaigrette, soft boiled egg
Welsh rarebit(beer cheese toast)
Roast beef tenderloin, potatoes, vegetables, jus
Sticky toffee pouding, butterscotch sauce
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