Kirk Doyle

Chef Kirk was born and raised in Galveston, Texas. He grew up in the family kitchen where BBQs, southern cooking, and holidays were a big deal. With his first restaurant experiences, Kirk took a real interest in cooking and quickly found he had a natural knack for it (he likens his experiences to "Goodwill Cooking").

During his career with Z' Tejas, Chef Kirk trained under the infamous Mr. Jack Gilmore and had the pleasure of working alongside Doug Young and Matt Dodson. Eight years later Chef Kirk was ready for a change and eager to focus on creating his own menus so he made the move to Troon Golf Club in California. Four years later he received a call from Matt Dodson with an offer to return to Austin and invitation to come home to Cover 3.

Throughout his career, Chef Kirk has earned recognition for his abilities to get food costs in line, maintain recipe and quality standards, and (believe it or not) elevate team member morale. During his tenure with Z’ Tejas, Kirk received recognition as Chef of the Year, Chef Trainer of the Year, and Team Member of the Year. He also received recognition from the Travis County Sheriff’s Department for his generous community involvement.

Chef Kirk is passionate about a scratch kitchen and dedicated to serving only the best dishes. His culinary creativity allows him to be adventurous with ingredients while skillfully maintaining a well-balanced medley of flavors. His early beginnings in the family kitchen combined with his professional training prepared him to be a master of coastal and creole dishes. Join us for one of our awesome wine dinners and you’ll get to experience Chef Kirk’s unmatched capabilities. His favorite menu items include the Buffalo Chicken Sliders and the Chop House Burger, topped with a fried egg.

He is favorably unmarried with two furry children – Kahlua, a black lab, and Porter, a Catahoula. Kirk is all around man; his hobbies include golf, hunting, fishing, and hanging out with his dogs. Oh, and of course… Cooking!