As one of the chefs involved in the opening of the Hilton Americas-Houston in 2003, Kyle Dennis’ long-time dream of working in a luxury hotel restaurant located in a major U.S. city was fulfilled. Moving to Texas from his home state of Ohio, Dennis sought to become a noted chef, bringing with him culinary talents and imagination.

After attending Kent State University, in Kent, Ohio, Dennis went on to study at the Pennsylvania Institute of Culinary Arts, in Pittsburgh, Pennsylvania, receiving his degree in Specialized Technology. Armed with culinary knowledge, and keen on honing his natural skills, Dennis began his career as a sous chef with the opening of several restaurants.

With over 15 years of culinary experience, Dennis has worked in various hotels and country clubs in Texas and Ohio.  Prior to joining the Hilton Americas – Houston team, he served as Executive Sous Chef at the Hilton Quaker Square in Akron, Ohio, and Sous Chef at Portage Path Country Club, also in Akron.

As restaurant chef of Houston’s largest hotel, Dennis oversees the food operations of Spencer’s for Steaks and Chops. Skilled in preparing a wide variety of cuisines, his talent and experience make him an asset to the Hilton Americas - Houston.