Our interview with Chef Kyle Wescott from Guild Tavern

This week we interviewed Chef Kyle Wescott from Guild Tavern in South Burlington!🦪🍸 Enjoy!♥️

Q: When did you know you wanted to become a chef?

A: “I was a dish washer for a couple years when I was younger. I saw all the food and started prep cooking and tasting all this stuff, and I was like ‘wow’ I’m kind of good at this! I just kind of ran with it.”

Q: Favorite dish on the menu and why?

A: “It would probably have to be the Mahi Mahi right now–super summer dish, summer vegetables, quinoa, braised pac choi, a little saffron beurre blanc. It just really represents the freshness of the produce that’s coming out of the farms…it’s really nice and refreshing. Wild caught Mahi…it’s awesome!”

Q: Can you tell me a fun fact about Guild Tavern?

A: “A long time ago it used to be called the Ground Round. It was like this burger and sandwiches, kind of family and kids restaurant. Now it’s kind of fancy…the tables were turned!”

Q: What’s your favorite part about being the executive chef at Guild Tavern?

A: “The creative freedom I’m allowed with the farmers and all the produce. For the most part, I can write the menu. Obviously we have parameters we need to stay in, but the free reign to use all these ingredients is pretty awesome.”

Q: When you’re not eating at Guild Tavern, where’s your favorite place to eat?

A: “That’s a hard one. Pioneer Cafe in Malletts Bay is pretty fire. Jean-Luc and Lindsay are good friends of mine. I’d have to say Pho Hong..and it’s kind of a hidden gem but Junction at the Inn at Essex. I used to be the chef there a long time ago, and a good friend of mine is still the chef there. They have some really cool stuff on the menu!”