Photo of Kayla Churns - Restaurant Manager

Kayla Churns

Restaurant Manager

Kayla knew growing up that she wanted to be in the restaurant industry. Her passion for baking began at a very young age when she would help her mom with all of the family holiday baking. In 2014 she decided to pursue a degree in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York. After completing her A.O.S. degree, she wanted to expand her understanding of the business by enrolling in the Bachelor’s program. In 2017 she graduated from the CIA with a Bachelor’s degree of Business Administration with a concentration in Baking and Pastry Arts. Shortly after graduation, she joined the team at Blu Pointe in a dual role as part of our manager-in-training program (M.I.T) and our Pastry Chef. While achieving great success in the kitchen, Kayla continued learning the operations of the dining room.

In 2020, she was promoted to the Restaurant Manager at Blu Pointe. Her new role came during the reopening of the restaurant following the global shutdown from COVID-19. Along with the normal challenges that come with running the dining room, Kayla was able to lead our team to reopen the restaurant during the pandemic. She helped navigate our staff to create the Blu Pointe experience our guests have come to expect, while adhering to a completely new restricted environment. Kayla continues to oversee our dining room and the Baking and Pastry programs in the restaurant. In addition to her dual roles she continues to make time to mentor CIA externs throughout the year. We are expecting more challenges ahead and couldn’t be more excited to have her on our team.

Photo of Scott Rackliff, Executive ChefScott Rackliff
Sommelier Diana Camp HeadshotDiana Camp