Kyle Rhodes

Kyle’s passion for cooking began in his family kitchen, inspired by his stepmom Linda, who encouraged his creativity. By 13, despite excelling in sports, Kyle was determined to become a chef. His first job at Bernard’s Surf in Cocoa Beach introduced him to restaurant life, starting as a server assistant and later working in the kitchen, mastering tasks like breading seafood and running the fryers. He further honed his skills at Keiser University’s culinary program, joining the school’s competition team, which fueled his competitive spirit. After graduation, Kyle started at Disney’s Vero Beach Resort, where he expanded his expertise under the mentorship of fellow chef Kevin.

Kyle’s career took him to restaurants in Delaware, Georgia, and The Bahamas before returning to Florida to join the NORMAN’S team at their Ritz-Carlton location under Chef Andy Mendoza. During the restaurant’s relocation, he contributed to the opening of the Walt Disney World Swan and Dolphin Reserve. Though subsequent roles in Savannah and The Bahamas offered growth, they weren’t the right fit for his family. When NORMAN’S reopened, Kyle eagerly rejoined as Sous Chef, thrilled to be back where his culinary heart belongs.