Kyle Connaughton is a chef, culinary educator, and cookbook author. He and his wife, farmer Katina Connaughton, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. In 2018, SingleThread received the "Miele One to Watch" award from World's 50 Best Restaurants. In 2019, the restaurant achieved a rare feat, receiving a three-star rating in the 2019 Michelin Red Guide within two years of opening. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World’s 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research & development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myhrvold's Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America and has developed the curriculum for the CIA's bachelor’s of culinary science program. In 2015, Kyle co-published Donabe: Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D. (Healdsburg, CA) @kyleconnaughton