Chef Kyle Pierce

Originally from Seattle in US, I have been living and working in Italy since 2016. I have worked professionally in restaurant kitchens for over 20 years, and having graduated from the Culinary Institute of America in 2009, I worked in restaurants that emphasis food cooked with attention and care, sourcing local ingredients and supporting farmers.

Upon moving to Italy, I ran the Rome Sustainable Food Project as part of the American Academy in Rome. Founded by Alice Waters of Chez Panisse in California, we ran the kitchen on principles of understanding healthy food systems and local economies, together with Italian culture, cooking healthily and balanced meals, for our community of artists and scholars.

After 6 years in Rome, I moved to be the chef instructor of the Anna Tasca Lanza cooking school in central Sicily. Here I dove deeper into the inner workings of rural country Sicily life, learning the traditional recipes, and bringing my own vision together to preserve but also move forward Sicilian countryside cooking sourcing as much directly from the on-site farm garden.

I am in Sardinia to progress my work and education on Italian culture and Mediterranean cuisine, learning from the rich and diverse landscape that surrounds us here on this beautiful island.