Kyle Ketchum is an accomplished, worldly and award-winning chef with a diverse spectrum of talents and experience. Chef Ketchum holds dual Associate Degree’s in Culinary Arts and Restaurant Management from Le Cordon Bleu where he also serves as an instructor sharing his passion with next generations of chefs and culinary professionals.

Chef Ketchum’s mastery of classical and modern cooking techniques are attributable to an impressive gastronomic journey that began at the prestigious 4 Star Fairmount Hotel under Chef Marc Collins (Founder of Charleston Food and Wine Festival). His subsequent and extensive international travels have afforded him the opportunity to work alongside some of the top toques in the culinary world including a number of James Beard awarded ‘Best Chefs’. Chef Ketchum has held executive postings at some of the country’s most decorated and acclaimed restaurants including: American Restaurant in Kansas City (a Mobile 4 Star restaurant), The Lark in Michigan (where he received the designation of Best Chef of Michigan), and the applauded Spiced Pear in Rhode Island.

At Bostonia Public House, Executive Chef Ketchum will be crafting a ‘refined rustic’ menu that is intended to be approachable and simply stylish. Imaginative and locally-inspired cuisine with a focus on sustainability and comforting flavors.