Reservation
10900 S Ocean Dr, Hutchinson Island, Jensen Beach, FL 34957 Mon - Thu: 7am-10pm | Fri - Sat: 7am - 11pm | Sunday: 8am - 9pm  772-237-5461

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    Leadership

    “Seafood is our passion. Cooking our gift.”
    Owner

    Kyle Greene

    Kyle Greene

    Owner/Operator
    “Every day, I learned something new, or just had a great time. It was hard work, and a challenge, but it was so exciting that I couldn’t stop” President and founder of Kyle G’s Prime Seafood and Steaks, Kyle Greene was born right here on the Treasure Coast. Kyle was not only raised as a local here but also raised in the restaurant industry – starting his first culinary-based position as a dishwasher at the age of fifteen. As a youngster Kyle would grow from the position of dishwasher at locally beloved Lefty’s, to a line-cook at the establishment where he would fall in love with the restaurant industry as a whole. The energy, the comradery, the slight flirtation with danger, and the prestige of the culinary world would soon become Kyle’s only focus. If only he knew how deep his infatuation with perfecting the craft of service really was. Becoming a member of the culinary team at Rottie’s at the age of seventeen, to the chagrin of his father who thought he was crazy, Kyle had his first taste of fine dining. Rottie’s would educate Kyle on the nuances of fine dining and the importance of serving high-quality food. This experience would shape the future for young Kyle Greene and eventually lead him to attend and graduate from culinary school in West Palm Beach. After graduation, Kyle would return to his hometown to open his first restaurant: The Brickwall Grille. For nearly four years The Brickwall Grille was a bellwether restaurant on the Treasure Coast, proving that guests need not travel to Palm Beach or Miami for a first-class culinary experience. The success of Kyle’s first restaurant was too good to be true, as the recession loomed and eventually shuttered the doors of The Brickwall Grille. Over the next few years Kyle would embark on a tour-de-culinaire – learning talents in both the front and the back of the house from masters of the craft like Emeril Legasse at Emeril’s in Miami Beach, Smith and Wollensky Steak House in South Beach, and The Capital Grille in Palm Beach Gardens. The fruition of this hard work and careful learning was the position that brought Kyle back to the Treasure Coast: Food and Beverage Manager / Executive Chef at Ballantrae Country Club. As it turns out, Kyle was not ready for retirement at a country club just yet. The restaurant industry was in his blood and he needed to work somewhere that challenged his abilities. Ten years after closing the doors at The Brickwall Grille, Kyle took the position of Executive Chef at the new Pietro’s on the Ocean – in an all too familiar building. After a short time at Pietro’s, Kyle would leap into a new project as the Kitchen Manager at Eddie V’s Prime Seafood in Orlando. In two years time, Eddie V’s would relocate Kyle to La Jolla, California, to help manage a three-story $9 million dollar establishment. Running an outfit this large taught Kyle the true nuances of operating a large restaurant successfully. He would then take this knowledge to another Darden brand, Yardhouse. Yardhouse was yet another challenge with over 150 items on the menu at any given time and a kitchen staff of roughly 45 team members. A true leadership challenge would present itself in running Yardhouse. After helping the Yardhouse location in San Diego to become one of the top performing restaurants in the company, Kyle took an opportunity to move back to Florida, this time in Boca Raton. Back home on the east coast of Florida, Kyle would repeat the steps that led San Diego Yardhouse to success: hiring from within, cutting costs, and providing an exceptional experience for the guest. But, as anyone with ambition would know the thought of attempting a new challenge was a daily consideration. So, like Bob Dylan going electric, Kyle suddenly decided he needed to switch gears and enter into the world of investment. Leaving the restaurant industry in the rear-view, Kyle would complete his 2-15 and series 6 licenses. Through a series of connections Kyle became an investment advisor. While the numbers game was always something Kyle was interested in it would only be a year before the sizzle of a hot pan would call him back to the restaurant – this time in a suit and a chef coat. After fourteen years Kyle has returned to where it all began. On the beautiful shores of Jensen Beach, Kyle G’s Prime Seafood and Steaks is a culmination of all of the great teachers, team members and supporters that Kyle has had throughout the years. Incredibly humble to have the opportunity to once again serve the people of the Treasure Coast, Kyle is committed to bringing the best possible culinary experience through his restaurant here. Backed by an unmatched team and an unwavering community Kyle would just like to do what he loves and would like for you to just - simply - enjoy.

    Kimberly Vandergriff

    General Manager/ Managing Partner
    “Average leaders raise the bar on themselves, good leaders raise the bar for others: GREAT leaders INSPIRE others to raise their own bar.” - Orrin Woodward.  

    Kyle G’s Managing Partner, Kimberly Vandergriff, grew up in a world surrounded by hospitality. Her family owned multiple restaurants and nightclubs across the country. A Miami Beach native, Kim has been working in the restaurant industry since the age of three! (Okay, she wasn’t paid, but she was helping!) Kim’s experience in the hospitality industry began when she took a position with Pasquales, a family owned Italian restaurant in Miami, doing all sorts of work – folding pizza boxes, cleaning tables, and serving food! Eventually, Kim left the hospitality industry to pursue a career in communications and graduated from Connecticut School of Broadcasting with a degree in Radio and Television Broadcasting. Her education would bring her to her role as Production and Continuity Director for Clear Channel Communications in Miami. Because Kim’s family came from a background of hospitality, communications was a natural industry for Kim to be in. Although the time spent in broadcasting was a wealth of exciting and formative experiences, her true calling was the restaurant and hospitality industry. In 2002, Kim moved to the Treasure Coast to open the locally-renowned Lefty’s Bar and Grill (Coincidentally, this was where Kyle would start his career!). After falling in love with the natural beauty and serenity of the area, she decided that she would stay here with her two children Laiken and Joshua. Kim went to work for Darden Restaurants where she would meet her husband of thirteen years, Frank. Kim would stay with Darden for fifteen years. This is where, working alongside some great mentors, she developed the leadership skills that she uses everyday at Kyle G’s. Kim loves to watch her team grow and pass on the skills and passion that she has for the restaurant industry. Kim believes that the restaurant is like a home, when you invite people into your home, your guests should feel welcome. To Kim, Kyle G’s is home, "every time we serve our guest they are family and friends invited to the best house party on the Treasure Coast!"

    Percy Tercero

    Executive Chef Partner
    "Back home there was always someone cooking something, all day. That's how I believe I grew a passion for food and hospitality".
    - Chef Percy Tercero

    Kyle G's innovative and award-winning kitchen is lead by Executive Chef Percy Tercero. Percy spent his early childhood years in his home country of Honduras before immigrating to the United States with his family. With a traditionally agricultural lifestyle in Honduras, Percy was exposed to the foundation of successful culinary tradition - fresh ingredients that are brought together by the community that creates and enjoys them. Cooking and eating were a full family affair, involving the cultivation of fresh ingredients from the family farms as well as gathering around the table for the finished product that evening. Chef Percy has brought that tradition to Kyle G's Prime Seafood and Steaks by considering the staff a community, and the product of their creation something to share. After immigrating to Miami, Percy was surrounded by more culinary spirit from his extended family in the states. Experience for Percy was gained from working in his family's bakery, making from-scratch dough and pastries, and his first "real job" at an Italian restaurant in Deerfield Beach. Beginning as a dishwasher and quickly working his way up the ladder, Percy eventually found himself a linecook at Stallone's - and in love with the culinary field. Eventually, Percy would take a culinary position with Bonefish Grill in Coral Springs, and without haste, would open the Stuart Florida location as a certified trainer. Bonefish Grill would be where Percy remained for 14 years, as well as where he would earn the title Executive Chef. Leaving Bonefish Grill to open Kyle G's, Percy now leads a team of culinary professionals that are dedicated to realizing the Eat Local, Be Coastal philosophy by using fresh ingredients to bring those culinary traditions and community values right here to the shores of Jensen Beach.

    Cynthia LaCroix

    Private Dining Coordinator
    “Let us never forget that authentic power, is service.” – Pope Francis  

    Cynthia LaCroix has a long history of involvement in the local restaurant industry, even before becoming Private Dining Coordinator of Kyle G’s Prime Seafood and Steaks. Born right here on the Treasure Coast, Cynthia’s family has owned various local Italian restaurants in the area. This is where Cynthia, from as far back as she can remember, grew up learning the ropes of the restaurant. Although during her childhood Cynthia began her career sneaking slices of pepperoni at her parent’s restaurant, Davinci’s Italian Grill, she has since worked in a number of reputable establishments and has come to love the position she is in. Beginning her time in the restaurant industry at Renato’s Italian Ristorante, Cynthia would work at Bonefish Grill in Stuart as well as Kyle Green’s flagship culinary endeavor- The Brickwall Grille. Exploring opportunities, Cynthia took a position at The State Attorney’s Office in Stuart (they don’t do much cooking there!). Like anyone who has a passion for hospitality and service, Cynthia found herself unable to resist the opportunity to help Kyle open Kyle G’s Prime Seafood and Steaks. She has not looked back since. Since opening, Kyle G’s has seen a thriving and successful private dining business that looks to serve parties of all types – from weddings to corporate meetings – and continues to innovate and develop new experiences for guests. In her spare time Cynthia enjoys spending time with her husband through exploring the wonderful cuisine of South Florida and quiet homemade Italian dinners at home with her family.

    Dylan Balducci

    Culinary Director
    Dylan Balducci is a Chef by profession, who began cooking at a young age because of strong family influences. His background is French Canadian and Italian. Holidays were comprised of large gatherings with family and, most importantly, food. He began his career in high school, taking part in culinary classes. Following high school, he joined the culinary program in Fort Pierce at Indian River State College. He completed his apprenticeship at the elite Jupiter Island Club in Hobe Sound. On the off-season, he ventured up to Edgar Yacht Club on Martha's Vineyard, where he helped run the kitchen. One summer, he also ran a kid’s camp called Camp Winnebago in Maine. Upon returning home to Florida, he worked as the PM Sous Chef at Rotties on the Ocean on Hutchinson Island until the hurricanes came through, and permanently shut down the restaurant. After that, he continued his career locally at Peter’s Steakhouse in Jensen Beach, while also helping local Chefs in the area with part time kitchen duties. For the last three years, he led the culinary program of a start up, healthy meal prep company. With this experience, he fine-tuned his invaluable skills of preparing delicious, low calorie, and diet-specific food. One of Dylan’s strongest skill sets is teaching others the techniques and passion required to be successful in the industry. Dylan’s position with Kyle G’s Prime Seafood allows him to cultivate the team members’ skill set and knowledge, while positively contributing to the development of our menu and our service.

    Anthony Rubaszewski

    Restaurant Leader
    My name is Anthony, and I have now been in the industry since 2004. It has been an extremely rewarding in all aspects of life, from work ethic to how to conduct and hold ones self. The trials and tribulations that I have been faced with have only increased my love for this Industry. I have worked in all facets of the restaurant starting as a bus boy at Pirates Cove Resort & Marina. I originally got the job to get to go to the Daytona 500, as a deal I made with my Parents. I have never looked back. The skills I learned and the people that After I worked with really made it not seem like a job. After being with the company for 3yrs I was promoted to a server. Watching the professionalism of our staff over the years by the time I became a server I prepared for the new found responsibilities that came with the position. Six months of serving I was promoted to Manager on Duty. I didn't fully understand my position at the time and I had received a lot of negative feed back from my co-workers. After 3 month I had a family emergency and I had to move and the only job I could get after looking for 2 months was a bus boy..... once again. Yes it hurt, however, I needed a job and I knew I was going to work my way up no matter what. In 6 months I became a server. 1 year later I became a bartender. 1 year later I was promoted to front of house manager. I knew my drive, work, and determination to not surrender and put aside my ego. God puts us in the places were he see's best for us in the moment. Never would I have thought after 10 years that I would have to start looking for a job once again do to the closing of our establishment after 35 years. With just being just newly married with our first child on the way there I was checking any site I could for work. Nearly 4 months had gone by when I got a message about a job fair at a new restaurant opening by the name of Kyle G's. After working my way to the managerial position twice I had told my self to not accept anything other then. Upon walking in to the building and seeing what was taking place the way it looked I knew I had to be here. After talking with both Kyle and Darren I crossed my fingers. I got a call for a server position and the rest is history in the making I was given the opportunity to join the management team shortly after our first year of being open. I cant wait to see were we go the sky is the limit.

    With hard work, determination, and will to succeed. Putting your ego and pride to the side. To look at what is lying on the path before you, will only help you cement your DESTINY.

    ChefRecommended

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