Kyl Haselbauer

Kyl Haselbauer

Chef at Anchovies & Olives

Before taking over as sous for Tavolàta, Kyl worked at Café Boulud in Palm Beach, Canlis, Tavern Law, Spur and the Coterie Room.


Sequim, Washington

First Restaurant Job

Petals in Sequim

Last Restaurant Job

The Coterie Room

Alternate Universe Career

Snow Boarder

Favorite Late Night Snack

Anything with ranch dressing.

Best Meal Ever

My last meal at Café Boulud was the most special to me. It has still been the most extravagant meal to date. Lardo with fresh black truffle salt. White truffle risotto and much more. They really made me feel like I was a prince of the kitchen.

After Work Hangout


Secret Ingredient


Favorite Seattle Restaurants

Shiro's, Canlis, Spur, Anchovies & Olives

Food Philosophy

I love simply food that inspires interest. How did they make it so good. What techniques were used. How can I cook like this!

Restaurant Pet Peeve

Under seasoning! Being rough with ingredients that need care.

What do you love about Seattle?

The community of chefs. The amount of good food even though I wish there were more restaurants that did a higher level of food and were supported by the city.

Favorite Place In The World

Whistler BC. I would live there if I could. It's so beautiful and it has everything I want to do every day.

Memorable Kitchen Disaster

In my first year at Café Boulud I was the station lead on garde manger and a salad left our station that had a dead frog in it! I didn't send it out but the station was my responsibility. I was sent home from work in the middle of Saturday night service with 300 covers. I walked home thinking I had lost the best job of my life.

Can't Live Without

My wife. And cheese.

What's On The DVR?

The Walking Dead

What's On The Nightstand?

Life on the line

What's On The iPod?

Skrillex and Lil' Wayne

What I've Learned?

Always be humble. You have a lot more you can learn and you are not above doing anything.

More Info

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