Chef Kyle Mcclelland

A New England native, Chef Kyle McClelland was born in Dover, New Hampshire, and raised on Cape Cod, Massachusetts, where his lifelong love for seafood and cooking first took root. After earning his Grand Diploma from the French Culinary Institute in New York City, he began his professional journey working around the NYC culinary scene. Making the move back to Boston he spent time at Ambrosia on Huntington & The Federalist at the XV Beacon Hotel. He later refined his craft as Chef de Cuisine at TOPPER’S at The Wauwinet, a Relais & Châteaux property on Nantucket.

In 2009, McClelland returned to New York City as Executive Chef of the Michelin-starred Caviar Russe, where his New England sensibility met the luxury of caviar and fine dining. There, his natural affinity for seafood evolved into mastery, shaping his approach to flavor, balance, and presentation.

McClelland went on to lead acclaimed kitchens in both Dallas, TX and Brooklyn, NY, serving as co-owner and executive chef of Prospect (Brooklyn), Driftwood, Proof & Pantry, Madrina, and Vicini (Dallas). His inventive menus and refined techniques garnered praise from both local and national media.

In 2016, McClelland returned to Boston to collaborate with award-winning restaurateur Kathy Sidell on the launch of Saltie Girl, a restaurant dedicated to globally inspired, sustainable seafood. Since opening, Saltie Girl in Boston, LA, and London he has earned rave reviews from The Boston Globe, The Boston Herald, and The Travel Channel, and has been named among Boston’s top restaurants by Eater, Zagat, Boston magazine, and Thrillist.

Most recently, Chef McClelland brought his talent to Trust, an 18-seat tasting-counter restaurant in downtown Santa Ana, where he continued to craft immersive, ingredient-driven dining experiences.

With nearly three decades of culinary experience, Chef McClelland continues to blend artistry, precision, and innovation in the kitchen. He has appeared on Food Network’s “Chopped”, “Beat Bobby Flay”cooked at the James Beard House, and, outside of work, enjoys live music, discovering new restaurants, and spending time with family and friends.