Middleby Innovation Kitchens

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Welcome to the Middleby Innovation Kitchens

Welcome to 40,000 square feet, 15 active cooking vignettes and 150 pieces of live Middleby commercial kitchen innovation all under one roof. This is the Middleby Innovation Kitchens (the MIK), where Chef-driven demonstration and Middleby innovation meet. Led by Certified Master Chef Russell Scott, the concept was built for our customers and channel partners. It’s a one-stop destination for hands-on learning about the extensive Middleby line of automation, beverage, brewing, cooking, IoT, ventless and refrigeration technologies, just to name a few. Located just 15 minutes from DFW Airport, the MIK is easily accessible. Schedule a demonstration or secure our state-of-the-art training room then finish the day in Middleby Made, our 70-person dining room with a custom menu. To learn more or reserve your space, fill out the below form or contact your Middleby representative. We look forward to seeing you soon!

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Innovation Kitchens Gallery


Innovation Kitchen Chefs

Russell Scott

CMC, Middleby Corp.


Russell is the Corporate Chef and Vice President of Culinary for Middleby, based at the Middleby Innovation Kitchens in Lewisville Texas. He directs all operations for the 40,000 sq. ft. facility. Most recently Chef Russell was Culinary Director for The Club at Carlton Woods, in the Woodlands Texas. Previous experience includes Dean of Education for The Culinary Institute of America (CIA) at Greystone and has been honored as The American Culinary Federation (ACF) USA Chef of the Year™.  A Certified Master Chef (CMC) and certified Hospitality Educator (CHE), Chef Scott is an active member of the ACF and Club Managers of America.

Kyle Wilson

Executive Sous Chef, Middleby Corp.


Kyle Wilson brings more than 20 years of experience in both the independent and corporate sectors of the restaurant and hospitality industry. Most recently Kyle was a Chef of a private 800-room conference center for Deloitte, Deloitte University. While there, Kyle lead a large team of culinary professionals to provide highly-interactive culinary and dining experiences for up to 2,000 guests, as well as private events for top executives and international leaders. Kyle is familiar with many scenarios and equipment in foodservice. His deep experience has also been with a 4-star 4-diamond fine dining restaurant at the prestigious Brown Hotel in Louisville to his family-owned restaurant, The Brass Lantern, in Aurora, Ky. By taking many opportunities to grow, Kyle has opened or rebranded locations from all around the world including, a new training center in Toronto for Deloitte, a Luxury resort and spa in Curacao, an exclusive Country Club in San Diego and many more. As a graduate of Sullivan University in Louisville, Kyle was able to learn from some of the best culinary instructors at one of the top 4 culinary schools in the country. Kyle is a lover of food and the way that it brings people together! From the culture, science, technique, and discipline of food, he is constantly in pursuit of growing in all these areas and then sharing it with those around him. Kyle also works with the local food bank to host cooking classes so attendees can improve their cooking abilities and understand food nutrition. With his many years of knowledge and experience, Kyle provides a great deal of creativity, passion, and excitement to every experience at the Middleby Innovation Kitchens.

Mike Elling

Chief Steward, Middleby Corp.


Mike Elling is a Fort Worth native who began working in hospitality while in high school, cooking for several chain restaurants. He left the industry to pursue other opportunities which took him all across the United States. His love for food and service brought him back to the culinary world, so he earned a degree in Culinary Arts from the Art Institute of Dallas. He began working for Benchmark Hospitality at it's 800 room conference center, Deloitte University, while in Culinary School and made his way through the ranks. He was then working under Chef Kyle Wilson as one of Chef de Parties for the hotel. Mike spent 8 years honing his skills in this position, specializing in elevated Southern cuisine, Texas BBQ, and banquet events of all sizes. He was also a Culinary Supervisor at the all-new Dickies arena in Fort Worth, where he has been responsible for creating lasting experiences for guests like Disney and Professional Bull Riders. Mike takes his desire for working with premium and quality ingredients into his own hands by owning and operating his family farm. Southern Heart Farmstead focuses on pasture-raised chicken and lamb, utilizing regenerative agriculture practices. Mike is a great asset as our Chief Steward, but provides much support to our culinary team and helps create a true farm to table touch.

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