Kyle Kingrey apprenticed at Beano’s Cabin at Beaver Creek, Colorado before moving to the Grove Park Inn. In 1990, Chef Kingrey accepted the position as sous chef for the Asheville City Club in Asheville, North Carolina, working under Chef François Ternes. In 1993 he was the executive chef for the Buccaneer Resort on the island of St. Croix in the U.S. Virgin Islands, and later moved to another part of that island as pastry chef for the Villa Madeleine Restaurant. In 1998, the Great Chefs television crew showed up at Villa Madeleine and taped a dessert of Chef Kingrey for their Great Chefs of the World series (episode 182) for the Discovery Channel.
In 2004 he opened his own restaurant, Vespa and Bar Vespa in Toronto, Ontario, and in 2009, he joined the Borgata Hotel and Casino in Atlantic City, New Jersey as sous chef. The following year, 2010, the Beauty & Essex restaurant group brought him up to New York City as chef de cuisine. In 2014 he joined the Thomas Lee Management Group as a consultant, with his first assignment as chef de cuisine of their Seven Stars Resort in the Turks and Caicos Islands. Today in 2016, he still consults for them, but has returned to Beauty & Essex to oversee the food and beverage in their Las Vegas, Nevada and Hollywood, California properties.