Chef Kyle McClelland has been named Executive Chef at The Cedars Social, overseeing the culinary team and kitchen operations, along with revamping the current menu. Chef McClelland, a Massachusetts native, recently relocated to Dallas from New York City, and is excited about his new position.
“I’m thrilled to be in Dallas and for this new adventure at The Cedars Social,” Chef McClelland says. “I loved working with Michael Martensen on Nantucket Island, Massachusetts. I am excited to work with the local suppliers, redevelop the menu and build on what Brian Williams and Michael have done thus far at The Cedars Social.”
Most recently with Caviar Russe in Manhattan’s Upper East Side, Chef McClelland’s reputable resume includes his work as Sous Chef at Ambrosia on Huntington. He spent three years as Sous Chef at The Federalist at the XV Beacon Hotel under the extraordinary talents of Chef David Daniels before his next position as Executive Sous Chef at Ten Tables. McClelland then moved his talents to the off-shore culinary destination of Nantucket Island, Massachusetts as the Chef d’Cuisine, and rejoined Chef Daniels at TOPPER’S at Relais & Chateaux – The Wauwinet. There he created luxury fare for diners around the globe and further developed his love for fresh local ingredients.
Chef McClelland earned his Grand Diploma from the prestigious French Culinary Institute in New York City.
Now at the helm of the cuisine for The Cedars Social, Chef McClelland plans to share his passions for local ingredients and showcase his talents and originality. For The Cedars Social, McClelland plans to implement a more seasonal approach to current menu items and will be adding daily specials to introduce his recipes and creations from his kitchen.