Pastry Chef Kyla Kennaley received her first baking award at the age of six in her hometown of Omemee, Ontario. 

She completed her Culinary Management Diploma from Algonquin College in our Nations Capital to round out her Bachelor's Degree from the University of Ottawa. Graduating on the Deans List, she set her focus on developing her pastry skills, travelling Europe and honing her craft. 

In 2004, Kyla opened a pastry shop and caf, Madeleines Cherry Pie & Ice Cream, in Toronto. For the next 16 years, she shared her passion for tradition with local and national customers by using only local and sustainable ingredients, and paying homage to the skills and cherished memories she gained growing up with home baking and real food. During the same time, she opened a bespoke wholesale production kitchen catering to fine food retailers, grocers, cafes, and restaurants. Designing cakes for the inauguration of the Bell Lightbox (home of the Toronto International Film Festival), the relocation of The Montreal Childrens Hospital (part of the McGill University Health Centre), and creating a life size Webber BBQ are just a few examples of the architectural side of cake design in her repertoire.

Over the years she has contributed mouth-watering pies, pastries, baking tips and recipes to Canadian House and Home Magazine, Chatelaine, Arabella, Dining Out, Toronto Star, Toronto Sun, Now Magazine, The Globe and Mail, and National Post. Most memorable was her recurring spot as In-House Pastry Expert on CBC's STEVEN AND CHRIS where she shared seasonal recipes, along with tips and tricks for home baking.

Kyla moved to London, UK in 2019 to work in culinary talent development at 5-Star Hotels in London and train Apprentices for the Royal Household.

Kyla is now the Learning and Development Manager at Corinthia London hotel and a resident guest teacher at George Brown College Centre for Hospitality and Culinary Arts in Toronto, Ontario. She is working on completing a cookbook anthology of her travels and experiences.