Executive Chef Kyle Kryske has been an integral part of The Royal Tern since it opened in 2018. Along with the Williams brothers and Chef David Pell, they brought Charleston’s downtown dining scene to Johns Island. His passion for French, Hawaiian and Cajun cuisine is an exciting approach to the menu he continues to curate.

Growing up in Pascagoula, MS, Kyle was drawn to the kitchen at an early age. In high school, he began his career in restaurants under the late Robert Bennet of Scrantons. With his eagerness to learn more about the culinary arts, he attended Johnson and Wales University in Charleston and graduated with a bachelor’s degree in 2005. Kyle has worked all over the country, from the Princess Cruise Lines in Denali, AK to the 4 star 4 diamond Ballantyne Hotel and Lodge in Charlotte, NC. For over a decade, he worked at Coast Bar and Grill, under Chef Fred Neuville and Chef Pell, and served as sous chef, executive banquet chef and chef de cuisine.

When Kyle is not in the kitchen, you can certainly find him enjoying the great outdoors.