Executive Sous Chef
Kayla was raised in Jupiter, FL, where she gained a strong passion for the culinary arts by watching her father (also a chef) in the business. Kayla made it a point to follow in her father’s footsteps so she started in the business as a hostess at the age of 14. She was drawn to “the rush” of service and enjoyed making customers happy. She worked in the business until she graduated high school. She then enrolled into the Culinary Institute of America. After graduation, she headed to New York City. There, Kayla worked under some influential chefs such as Andrew Carmellini (Locanda Verde, Bar Primi, The Dutch & Lafayette), Terrance Brennan (Picholine), and Brad Farmiere (Saxon and Parole).
Kayla’s passion for cuisine and the hunt to elevate her career brought her to Naples where she accepted a sous chef position at The French Brasserie. Kayla worked through all the positions in the kitchen while leading her team. Now as Executive Sous Chef, she is expressing her culinary talents through the menus, specials, wine dinners and everything back of house. Kayla loves being able to create an experience for her guests “that they will not forget”.