Her Story
About Kayla
Kayla Cole-Wells is an executive chef with more than 22 years of experience in the culinary industry, specializing in restaurant operations, baking, and kitchen leadership. Currently serving as Executive Chef at La Brioche True Food in the Greater Madison area, she oversees culinary operations while focusing on standardizing procedures, improving operational efficiency, and creating comprehensive standard operating procedures that support consistency and long-term success. Her leadership style is rooted in collaboration, leading by example, and working alongside her team to maintain the highest standards of quality and service.
Cole-Wells began her culinary journey working in the back of house at Chick-fil-A, where she discovered her passion for cooking and baking. She went on to earn an Associate of Applied Science in Culinary Arts from Texarkana College and has built extensive expertise in baking, pastry arts, food safety, HACCP compliance, recipe development, and restaurant management. Throughout her career, she has earned recognition through multiple baking, decorating, and culinary training competitions, reflecting both her technical skill and dedication to continuous professional growth.
A firm believer that excellence is achieved through hands-on experience, Cole-Wells attributes her success to years of practical learning, hard work, and the inspiration she received from cooking with her great-grandmother. She values operational excellence, teamwork, and building a strong professional reputation while balancing the responsibilities of being a working parent. Through her leadership, she remains committed to developing efficient kitchen systems, mentoring culinary professionals, and delivering exceptional dining experiences built on consistency, craftsmanship, and passion.
Her Interview
Ten minutes with Kayla
01What do you attribute your success to?
I attribute my success to years of hands-on experience and a willingness to continually learn by doing. My passion for cooking began at an early age while cooking alongside my great-grandmother, and every position throughout my career has strengthened my skills and confidence. I believe that true expertise is earned through consistent practice, hard work, and a commitment to improving every day.
02What’s the best career advice you’ve ever received?
The best career advice I have received is to use my skills to build a successful career doing what I have loved my entire life. I have learned that when you pursue work you are truly passionate about, success becomes much more meaningful and fulfilling.
03What advice would you give to young women entering your industry?
My advice is to enjoy what you do and take pride in your work. Have fun being creative, continue learning your craft, and find fulfillment in preparing food that brings people together and creates memorable experiences for others.
04What are the biggest challenges or opportunities in your field right now?
One of the greatest opportunities in my current role is establishing consistency through standardization. I am focused on documenting procedures, developing comprehensive standard operating procedures, and clearly defining responsibilities within a restaurant that has operated successfully for decades without formal documentation. Building these systems will strengthen operational efficiency, improve training, and create a more sustainable foundation for future growth.
05What values are most important to you in your work and personal life?
I believe in prioritizing the long-term health of both my business and my personal reputation over individual recognition. I value hard work, consistency, and earning credibility through results rather than seeking attention. As both a working professional and a parent, I am committed to creating a successful workplace while ensuring my family remains my highest priority. I also appreciate genuine third-party recognition that reflects years of dedication and commitment to my craft.
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