Kyle Ott

Kyle Ott: Email & Phone Number

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Sous Chef at Indiana Memorial Union|United States

Position:

Sous Chef at Indiana Memorial Union

Location:

United States

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Last updated: 2026-09-02
Updated: 2026-09-02

Found email addresses for Kyle Ott:

Business emails:
Personal emails:
k***@yahoo.com,
k***@thekrogerco.com,
k***@questfms.com

Found phone for Kyle Ott:

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Work Experience 15 years

Sous Chef at Indiana Memorial Union

Apr 2016 - Current

Vice President, Executive Chef at Rankin Food Solutions

Sep 2017 - Current

Production Chef at Quest Food Management Services

Jan 2017 - Aug 2017

Excutive Chef at Kroger

Aug 2015 - Mar 2016

Director of Dining Services at Golden Living

Jul 2013 - Jul 2015

Line Cook/Banquet Chef at White Lodging

Nov 2012 - Nov 2013

Head Chef at Rittenhouse Senior Living

Oct 2011 - Nov 2012

Kyle Ott started working in 2011, then the employee has changed 6 companies and 6 jobs. On average, Kyle Ott works for one company for 3 years 6 months.

Education

Diploma at Chesterton High School

Frequently Asked Questions

SignalHire found verified email addresses for Kyle Ott, both business and personal. Their business email is k**@indiana.edu, and personal emails include o***@hotmail.com, k***@yahoo.com, and k***@thekrogerco.com.
SignalHire found a verified phone number for Kyle Ott: +1-323-***-**07.
You can reach Kyle Ott through SignalHire by unlocking their verified email and direct phone number (free signup, no credit card needed). SignalHire is the fastest route if you need their contact details immediately.
Kyle Ott has 15 years of professional experience. They have held roles including Vice President, Executive Chef, Production Chef, and Excutive Chef at companies such as Rankin Food Solutions, Quest Food Management Services, and Kroger. Their education includes Diploma from Chesterton High School.
Yes. Kyle Ott's SignalHire profile was last updated on 2 September 2026, reflecting their current position as Sous Chef at Indiana Memorial Union in Bloomington, Indiana, United States.

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