CHEF OF THE MONTH: ‘Fresh seafood makes the difference’

chef kyle strong

Chef Kyle Strong at Fisherman’s Wharf not only “cooks what you hook,” but also catches his own red snapper and amberjack.

Special to The Sun
Published: Wednesday, July 9, 2014 at 11:47 AM.

As head chef/kitchen manager at Fisherman’s Wharf in Destin for almost five years, Kyle Strong oversees every stage of production in a dish and controls the quality.

The Chef of the Month for July, Strong has been a chef for about seven years. He does not have formal culinary training, but received a business management degree with a minor in computer science from the University of Alabama.

“I started working in restaurants when I was a teenager and after graduating from college I decided to stay in the hospitality industry because I enjoy the culture of restaurants,” Strong told The Sun. “Not everyone can say they truly enjoy coming to work everyday and are proud to provide high quality products to customers in an environment that they can have a great time and celebrate the most special occasions of their lives.”

Strong’s training in the kitchen began when he was 23, when he had been working for a Fortune 500 Steakhouse company for two years and was promoted to salary management.

“This company has a very intense and thorough training program that I completed in three months,” Strong said. “It was a little difficult at first since most of my education and experience was focused on financial, human resources, and computer systems management. After the first few weeks, I found that I had some natural talent and quickly mastered every station in the kitchen.”

In his late 20s, Strong decided he wanted to switch his focus from restaurant operations management to the kitchen, and then became a chef.

Strong’s signature recipe at Fisherman’s Wharf would have to be the Grouper Destin.

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