team blog

Meet The SupperBell Chefs | Part III Posted on 16 Jun 19:41 , 0 comments

Chef Kylan is our resident Texan and Director of Operations. Together, these two qualities mean he gets sh@# done! Some of our kitchen staff playfully refer to him as MacGyver. Whether it's a disagreeable and malfunctioning dish-washing machine or an emergency on the line, he sorts out whatever the issue and then comes up with some wild ideas and solutions.

Kylan isn't called Chef for nothing. He's a darn good cook who will cook some darn good food at the drop of a hat. While he isn't always cooking on the line, likely busy putting out fires (commonplace in a kitchen), he'll jump in and help the staff whenever something needs done. A cool cucumber, wise-cracks and any upset in the kitchen just roll off his shoulders. He's first in and last to leave, speaking volumes on his work ethic and dedication. I can't say enough about this fine gentleman and his contribution to the team. While he sounds all business, this Texan's got a good sense of humor too. We love having you with us, Kylan, and we know you're going to take us places! 


Chef Kylan

Favorite dish to cook? Crawfish étouffée. Because it's my wife's favorite dish, and it reminds me of home [Texas].

What's a staple in your pantry? Tortilla chips and ingredients to make salsa. I live on the stuff. 

Where did you earn your kitchen chops? And, how do you continue to learn as a chef? I’ve been in and out of restaurants and food related businesses since I was 15. My first real cooking job was at the Augustine Grill in Castle Rock where I worked my way up to Executive Chef. I then went on to be a R&D Chef at Leprino Foods, where I finally had time to go to culinary school at the Art Institute of Colorado.

What is your favorite food memory from childhood and why? Cooking and eating lobster with my grandparents for the first time. After dipping the meat in butter for the first time, I was hooked!

Congratulations! You have carte blanche to dine in any city or country in the world. Where would you go? Spain. My favorite way to eat is sharing or having many small plates, so wine and tapas is right up my alley.

What makes SupperBell unique, and why do you love working here? To be able to serve great food to people that can eat it at their own convenience in the comfort of their home. I love being able to work with a great start up and help transform it into something huge!


Thank you for getting to know another SupperBell superstar! We relish the opportunity to brag about our staff. They make our chef-prepared meal delivery possible and are the very reason we're able to deliver five-star meals to our Denver community. Stay tuned for more employee interviews!

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