WHO: Kyle Knall is chef and co-owner of Birch and culinary director at Stone Bank Farm in Milwaukee, WI.
ABOUT: At Birch, Knall spotlights ingredients sourced exclusively from the region in an open-hearth setting while prioritizing delicious, honest cooking and sustainability. Building on Birch's success, Knall is opening Cassis, a French bistro in Milwaukee's Third Ward, in the fall.
His work has contributed to the transformation of Milwaukee’s dining scene and earned accolades including a semi-finalist nomination for Best Chef: Midwest (2024, 2025) and Outstanding Chef (2022) by the James Beard Foundation, as well as a nod for Birch on The New York Times’ “Restaurant List” (2023), where his cooking was celebrated as “worldly Midwestern cuisine free of clichés.”
The Birmingham native has always had a passion for food, rooted in the traditions of the American South. Kyle has worked under industry luminaries Frank Stitt, Michael Anthony, and Stephen Starr. Earlier in his career, he was a partner of Maysville in New York and Kenton’s in New Orleans, both of which received critical acclaim.
WHAT: We welcome back Kyle Knall, the chef-owner of Birch, which The New York Times added to their 2023 “Best Restaurant” list. Knall is rapidly redefining Midwest cuisine with his innovative use of herbs and acidity—think masterful pickling techniques—to bring unparalleled balance and depth to every dish.
WHEN: Wednesday, October 15, 6PM - 8PM EST
WHERE: De Gustibus Cooking School
