Kyleigh Beach

Research Chef

Research Chef, Kyleigh Beach, grew up in Erie, PA and moved to the Midwest when she attended and graduated from Miami University in Oxford, Ohio. In 2004 she graduated with a Bachelor’s Degree in accounting. She moved to Chicago upon graduation and worked for a small human resources consulting firm as a project manager. Unenthused with the HR world she went to Kendall College, graduating in 2007 with Associates Degree in culinary arts.

For three years, Kyleigh worked in the Lobby Restaurant in Peninsula Hotel as a line cook, eventually working her way up through each station and becoming entremetier. Passionate about culinary nutrition, Kyleigh came to CBI because she wanted to combine her culinary skills, love of cooking and previous consulting experience. She loves to travel, explore other cultures and eat their food and most recently traveled to New Zealand on honeymoon feasting on green lip mussels, lamb, and wine.

In her free time Kyleigh likes running, Pilates, reading novels and cookbooks, cooking and baking for her husband and friends, rummaging at used book stores, drinking wine, exploring new restaurants, watching cheesy crime shows, and dreaming of her next vacation.

Her favorite foods include any pasta dish that starts with garlic, anchovies, crushed red pepper flakes, and extra virgin olive oil, crunchy peanut butter, anything involving dark chocolate, robiola langhe and sun gold tomatoes when in season.