Rising Star Chef Kyle Bailey of The Arsenal at Bluejacket - Biography
A graduate of the Culinary Institute of America in Hyde Park, New York, Kyle Bailey started his career in the fine-dining world of luxury resorts in the Caribbean and Florida. He transitioned from that at New York’s Cru, where under the tutelage of StarChefs.com Rising Star Chef Shea Gallante, Bailey sharpened his technique and learned the art of food and beverage pairings. Making a move just slightly north, Bailey began cooking at Blue Hill at Stone Barns in 2007, manning the pantry, fish, and pasta stations. He also absorbed Dan Barber’s philosophy and gained experience with craft beer pairings. A year later, he was back cooking in Manhattan as executive chef of Allen & Delancey, with free creative range in the kitchen and a focus on food and cocktail pairings. Relocating to Washington, D.C., Bailey led the kitchens at both beer-centric Birch & Barley and ChurchKey, with innovative, brew-forward menus. Food & Wine named Bailey “The People’s Best New Chef” and The Washington Post awarded him three stars. Now at The Arsenal at Bluejacket, having joined forces with D.C. beer guru and StarChefs.com Rising Star Cicerone Greg Engert, Bailey is giving capital city diners something few Americans have access to: high-end, farm-to-table, no-pretense food and craft microbrew parings. In 2014, Bailey earned a StarChefs Rising Star Chef Award for his work at the restaurant. Out of the kitchen, Bailey is heavily involved with the Arcadia Center for Sustainable Food and Agriculture, a nonprofit organization dedicated to creating a more equitable and sustainable local food system in the Washington, D.C. area.