KYLE COTTLE, Executive Chef
After nearly six years as Sepia’s Chef de Cuisine, he stepped into the role of Executive Chef, having played a central role in shaping the restaurant’s culinary identity. His cooking is deeply personal and technically expressive, rooted in tradition and guided by seasonality and a deep respect for ingredient integrity.
Kyle’s formative cooking years were spent at Chicago’s acclaimed Blackbird, where he developed discipline, curiosity, and precision that continue to guide his work today. Those foundational experiences inform his thoughtful approach to seasonality, craft, and ingredient-driven cooking.
Rooted in the nostalgic flavors and textures of his Midwestern upbringing, Kyle’s cuisine bridges past and present. He elevates ingredients through a blend of classic techniques and contemporary interpretations, drawing inspiration from global traditions while keeping his food grounded, honest, and distinctly his own.
As Executive Chef, Kyle continues to lead Sepia with quiet confidence, a deep respect for craft, and a commitment to evolution. His menus reflect Sepia’s spirit: refined yet warm, inventive yet rooted, always driven by the belief that great food tells a story worth sharing.