Some chefs are shaped by culinary school, others by geography. Chef Kyle McKnight is shaped by both...and by a pair of ’92 Adidas, a dish pit job taken out of pure teenage necessity, and an early pull toward the sea that never really let go.

What started as a way to buy sneakers became a life in kitchens across the South, Europe, and eventually the Caribbean, where his food found its heartbeat.

Today, Kyle leads the culinary program at Lovango Resort in the U.S. Virgin Islands, a place where the surf is your soundtrack and the ingredients are as wild, honest, and vibrant as the landscape itself.

His cooking draws from the diaspora that connects Africa, the Caribbean, and the American South. Flavours carried across oceans, rooted in land, and reimagined with the curiosity of a chef who’s always learning.

In our latest Chef Spotlight, we head to his island kitchen to talk craft, community, and the full-circle story that led him back to the water. This is the journey behind the chef, and the flavours behind the islands.

A Conversation with Chef Kyle McKnight

SW: Let's start with your backstory, how did you first get into cooking and what ultimately led you to the US Virgin Islands?

My journey into the culinary world wasn't a grand plan; it was driven by necessity. I was a young artist who needed a pair of '92 Adidas Campus shoes. Nobody was going to get my shoes for me anymore as a teen, so I took a job washing dishes. That simple start unexpectedly led me to culinary school in Charleston, South Carolina.
A major pivot came in '97 when my father passed away on Saba, a Dutch West Indies island in the Caribbean. That loss resurfaced deep, fond memories of my parents teaching scuba and identifying coral for books in the nearby islands. I felt an intense need to return to the sea.

When it came time for my culinary school internship, I bypassed the typical city or ski resort placements. This was the early days of the internet, so I did a lot of cold-calling until I convinced the Westin St. John to take me on. I turned a six-month internship into a year-and-a-half-long commitment, staying in St. John before finally finishing school.

I returned to the islands and worked there for years, but eventually, I knew I needed to step away—to gain more knowledge and prioritize my mental health. The mental health part took many years and is a continual work in progress. That led me back to the mainland and abroad, where I eventually opened and ran a shared restaurant in Asheville, North Carolina. 

Now, after years of travelling and on the mainland, mainly in North Carolina, I've returned to the Caribbean. I have now been back for five seasons. It's truly a full-circle moment. My intention has always been to finish my career and my life here, where my professional path began and where my family's voyages with the sea reside.

SW: You’ve cooked all over the world, but the Caribbean and North Carolina seem to have shaped you most deeply. How do those two places influence your approach to food and flavour today?

The diaspora of people and food, tracing its path from Africa through the Caribbean to the American South, has always resonated deeply with me.

The history and flavors are undeniable; they are the fundamental ingredients that have melted together to form what I believe is the only true cuisine of the United States. Southern Cuisine.

As a young cook during my first years here in the late '90s and early 2000s, those profound experiences broadened my perspective. When I returned to the American South, those Caribbean-forged lessons began to shape my cooking. While in North Carolina, I dedicated myself to research—digging into ingredient origins, sustainable agriculture, and forging relationships with growers. I sought out stories of the past to mold how I cook today.

Now, having returned to the islands—the place where my own culinary roots truly took hold—I am still relentlessly pushing to learn more. I travel the islands whenever possible, striving to experience a new dish or share a conversation that I can carry with me, eventually translating that story and flavor directly to your plate as a diner.

SW: You were ahead of the curve on local and sustainable sourcing long before it became a trend. Why has that always been important to you, and how do you carry that same philosophy to a remote island setting like Lovango?

Early in my career, I was taught a non-negotiable principle: sourcing the tastiest and freshest ingredients comes from down the road.

It's the right thing to do, and at least 60% of the time, the quality difference is evident 100% of the time. Buy Food from Friends.

In my early, extremely ambitious days, I was determined to push those limits. I drove all over the states, meeting across state lines to procure raw milk for cheesemaking, even—to be honest—smuggling seeds from foreign lands. If it meant getting the highest quality local product, I probably did it. This intense pursuit forged lifelong friendships and contacts.

Today, that network is vital. I now work closely with a friend to bring in the best products we can source from the mainland. Many are still supplied by those original connections, including incredible partners like Spicewalla, Marsh Hen Mill, Oliver Farms, Boxcarr Cheese, Sequatchie Cove Creamery, Spotted Trotter, and Joyce and Cheshire Farms in North Carolina and South Carolina.

Closer to home, I’ve also built strong relationships with local fishermen and growers here in the islands. This season I am sourcing more from the island nation of Dominica which has a big spot in my heart. Agriculture here is undeniably challenging due to the island’s unique terroir, yet we manage to coax some incredible, tasty ingredients that we are proud to share with our diners at Lovango.

SW: At Spicewalla, we’re all about bold, nuanced flavour, and it was an honor to collaborate on your signature blends. What inspired each of them, and how do you like to bring those flavours into your cooking?

The culinary staff and I had already begun developing unique house-made rubs and spice mixtures for various dishes, inspired by my extensive travels and the distinct flavors of the Caribbean. These blends are unique to where we are but designed to be approachable for the everyday consumer.

I saw an opportunity to streamline this process for the team while simultaneously creating a memorable takeaway for our guests—a tangible piece of the Caribbean experience to bring home.

In developing this product line, I knew I wanted Spicewalla as a partner. Not only is the company based in North Carolina, aligning with my mainland roots, but one of our most popular proprietary blends is used specifically for the naturally raised chicken we source from the same state. This partnership creates a seamless, full-circle story that links our islands, our mainland sourcing, and our dedication to flavor.

SW: You maintain a thriving garden on the island and even harvest the wild goats that call Lovango Cay home, a true farm-to-table operation in the Caribbean. Why is that connection to the land so important to you, and what ingredients are you most excited to grow and cook with right now?

Thriving... Well, haha—it’s getting there! Honestly, most days I feel like my main job description should be 'Advanced Rock Mover.

But in all seriousness, agriculture is the noblest of professions, and I’d happily trade my chef coat for a farmer's hat most days. What truly drives me is the collective wisdom I’ve gathered over years of working with and learning from growers. I had an acre farm plot years ago in Wilmington, North Carolina, and this opportunity fit perfectly.

Out here on Lovango, we’re essentially attempting to build a civilization from scratch, and that absolutely requires regenerative food. We started on the east end—what was essentially a desert area behind our cabanas—with just a few young bananas, plantains, and local boniata (an overly starchy type of sweet potato). It has since blossomed to include a wide array of annual and perennial crops. I began a compost program for the two kitchens that produce edibles for the island's guests visiting and lodging with us here at the Resort.

Lately, I’ve been ridiculously ambitious, expanding our orchard with crops like various guavas, custard apples, mamey sapote, egg fruit... and yes, even coffee. I’m not sure who thought growing coffee in this 'Advanced Rock Moving' operation was a good idea, but today I actually picked a handful of deep-red, ripe beans. It was so freaking cool! If things keep going this way, I might actually get to make a single, sacred sip of Lovango Joe!

I am always looking forward to the tomatoes, chilies, herbs, and this is the third year of growing Candy Roaster Squash that I originally brought seeds from the Eastern Band of Cherokees outside of Asheville, N.C

SW: At Lovango, you blend luxury dining with laid-back island style. How do you translate that elevated vision into approachable, spice-forward dishes that still feel authentic to the Caribbean?

It is truly tricky to balance the needs of the everyday vacationer with those of the highly sophisticated, velocity traveller. In this day and age, with complex dietary needs and restrictions, successful hospitality requires a sincere give-and-take—always delivered with a smile. If we have the resources and time permitting, with clear expectations, the culinary staff will attempt to make you satiated.

Our core philosophy rests on that balance: we respect the integrity of food and culture while simultaneously striving to create something that is both comfortingly familiar and excitingly different. We aim to meet the traveller precisely where they are, whether they seek local authenticity or global sophistication.

SW: Lovango was recently awarded two Keys in this year’s Michelin Guide, an incredible honor! Talk a little bit about your favorite aspects of the resort outside of the restaurant. What does that recognition mean for you and your team?  

For those of us in upper management who have been with the resort for three years or more, the recognition we are receiving is absolutely mind-blowing. To witness our collective hard work and dedication come to fruition in such a spectacular way is truly incredible. This moment is a profound testament to the commitment of our entire team.

Our appeal starts with the location itself.

From our chic, hand-crafted lodging—all warm wood and rugged island textures—to the unparalleled views, the setting is captivating. Picture finding true solitude on our north-side crescent beach, gazing out at a bird sanctuary cay, with fifty shades of ocean blue just steps from your door.

Our entire team genuinely welcomes guests in their own unique way, but the setting does the heavy lifting. I've served people in countless beautiful restaurants and refurbished historical locales, but our waterfront dining simply takes the whole pie—and yes, I am firmly Team Pie!

To enjoy a meal with the surf smashing against the rocks and old coral pieces, nestled under the 'tourist trees,' while you’re perfectly sun-kissed... that experience is utterly priceless. Don't get me started with golden hour during sunset!

SW: For home cooks who want to capture that island-style flavour without needing to live on a tropical cay, what are three simple, spice-driven ways to elevate everyday dishes?

An approach to building deep, complex flavor in many of our dishes follows a proven method.

We always begin by toasting whole spices or seeds to awaken and maximize their volatile oils. Then you can grind either coarse, semi-coarse, or fine. Next, one gently reconstitutes those toasted spices in oil to create an aromatic foundation before introducing the main item we are cooking. 

One then layers the seasoning by adding more of the toasted, ground spices to build greater complexity. The crucial fourth step is to introduce balance by incorporating a key layer of balancing components: a sweet, a sour, and an acid. Finally, conclude the dish with a touch of coconut milk or cream to bring richness, texture, and unity to the final flavor profile. 

Brighten it back up before serving with an aromatic herb like Tulsi Basil or Thai Basil. Spice is the pinnacle when it comes to Caribbean Cuisine.

SW: As more home cooks explore flavour beyond salt and pepper, what’s the most common “spice mistake” you see, and how would you fix it?

Don't buy pre-ground spices! The only ground spices you should buy are spice mixtures or rubs! In this day and age, you have so much information in your pants pocket..use it for learning not just socializing.

SW: Looking ahead, are there any spice trends, regional influences, or new ingredients you’re excited to explore, either in your kitchen at Lovango or in future collaborations with Spicewalla?

It’s awesomesauce to see cuisines like Indian food finally getting their day in the sun, and the modern interpretations of Caribbean food are generating a well-deserved buzz across the U.S. These global trends only validate the deep history and complex flavors we work with every day.

Given the strength of our partnership, I can certainly envision a future where we collaborate on a few more signature rubs and blends. I am already exploring another promising concept, but I’m keeping that idea tightly sealed in my back pocket right now—right next to my favorite cooking spoon!