Chef Kyle Wallace grew up in Chester, a small town south of Manchester, New Hampshire. He went to boarding school in Vermont where he found a new appreciation for slow foods and farm-to-table cooking. He then later returned to Vermont to attend culinary school at New England Culinary Institute.
Wallace completed his internship at Harvest in Cambridge before moving to Maine to join the team at Natalie’s, a Relais Chateaux property in Camden, Maine. He soon came back to Boston and bounced around a bit until landing at Jody Adams’ Porto in the Back Bay, where he worked his way up to Executive Sous Chef. He was then promoted to Chef De Cuisine and moved to Adams’ flagship Financial District restaurant, TRADE, where he worked until the pandemic hit.
In 2021 he found a new home at Newbury Street mainstay, Sonsie. He currently oversees the brunch, lunch, snack and dinner menus at this supremely popular Back Bay spot.