About Our Chef
Following graduation from Evergreen State College in Olympia, Washington, where he studied both business and sustainable agriculture, Kyle Nicholson couldn’t decide whether he wanted to start his career wearing a suit while sitting at a desk, or wearing rubber boots while working the fields. Hailing from a family with a habit of preparing daily home-cooked meals from scratch helped shape Chef Kyle’s interest in food preparation and cultivation, and pushed him in the direction of pursuing an additional degree from the Western Culinary Institute in Portland, Oregon. Following graduation, he perfected his craft at various fine dining establishments throughout Utah while managing a successful culinary program with Sur La Table in Salt Lake City.
Now, as Chef/Innkeeper of Friday Harbor House and The Bluff Restaurant ▪ Bar ▪ Terrace, Kyle utilizes his business management skills as he oversees the daily operations of the Inn, and his farm-to-table philosophy and passion for leveraging local, sustainable agriculture in The Bluff’s straightforward and pure cuisine created from ingredients cultivated from the surrounding land and sea.
