Chef
Kyle Bailey
Culinary affiliations
Social
Kyle Bailey brings a bold, technique-driven approach to his cooking, blending precision with a deep understanding of flavor and composition.
Kyle Bailey is a Chef/Partner at Long Shot Hospitality, the Washington, D.C.–based restaurant group behind The Salt Line, Dauphine’s, and Ometeo. Originally from Pennsylvania, he began his career in restaurants as a dishwasher in high school, quickly moving to the line and developing a lasting passion for the industry before enrolling at the Culinary Institute of America.
After graduating, Bailey trained under notable chefs including Shea Gallante at Cru in New York City and Dan Barber at Blue Hill at Stone Barns. In 2009, he was recruited by Neighborhood Restaurant Group to Washington, D.C., where he led the culinary direction for several major openings. Over the next six years, he served as Executive Chef at Birch & Barley and helped launch Bluejacket and GBD. During this time, he was named People’s Best New Chef by Food & Wine and received the Rising Culinary Star Award from the Restaurant Association of Metropolitan Washington.
In 2016, Bailey joined Long Shot Hospitality as Chef/Partner and opened the original Salt Line in Navy Yard. The restaurant earned widespread acclaim, including three stars from Washington Post critic Tom Sietsema, and led to Bailey being named RAMW Chef of the Year in 2019. He has since expanded the group’s footprint, opening additional Salt Line locations in Ballston, Virginia and Bethesda, Maryland, as well as Dauphine’s in downtown D.C. and Ometeo, a modern Tex-Mex concept in Northern Virginia developed in collaboration with chef Gabe Erales.
In 2024, Bailey and his partners were honored with the RAMW Restaurateurs of the Year award. He is deeply committed to sustainability and has built strong relationships with local purveyors and producers. As a co-founder of the D.C. chapter of Dock to Dish, he supports responsible seafood sourcing and cooperative supply networks.
Today, Bailey focuses on mentoring the next generation of chefs while continuing to guide menu development and culinary operations across the group. He lives in the Brookland neighborhood of Washington, D.C. with his wife, Tiffany.
