Stephen Lyle began his career at age 17, with a formal French apprenticeship in a Michelin-starred restaurant in the South of France, where he lived during his teen-age years. After working at L’Oustao de Baumanieres (*** Michelin), Mr. Lyle moved to New York, serving as opening chef at the very successful bistro “Quatorze”, and helping to launch the French bistro trend in NYC in the 80’s. After 7 years as the chef of Keith McNally’s first restaurant, The Odeon, he opened his own restaurant, Village, in 2000. Village was a popular neighborhood institution for years, but was unable to renew its lease in 2009. He has made numerous television appearances and headlined at the James Beard Foundation on five occasions. Over his career Mr. Lyle has done consulting for numerous clients including former Olive Garden CEO Brad Blum’s fast casual concept “Dogmatic”. Further pursuing his growing interest in fast casual concepts, Mr. Lyle became a corporate chef at the cutting-edge, fast-growing chain, Dig Inn, in 2013.

He lives in Tribeca, New York City with his wife, and is an avid cylist.

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