- Culinary Institute of America
BIO
With over 15 years of professional food service experience, Kevin grew up not only in California wine country, but also in the kitchen. The son of an event planner mother and a chef father, Kevin began his hospitality career in 2005. While serving four years in the US Navy as a Fleet Marine Force Hospital Corpsman and Petty Officer 3rd Class, Kevin travelled throughout Asia while providing medical coverage to the Marines he was charged to protect. Kevin is a graduate of The Culinary Institute of America in Hyde Park, New York, with an associate’s degree in Culinary Arts and a bachelor’s degree in Applied Food Studies. While attending the CIA, Kevin served as SGA President and Editor-in-Chief of La Papillote, the student run newspaper. In 2017 Kevin returned to Northern California as the Winery Chef at Sonoma-Cutrer Vineyards where he established a seasonal and sustainable menu. After a brief stint with Eurest Dining services running multiple corporate dining facilities, Kevin refocused on academia and received his master’s degree in Climate Change, Agriculture and Food Security from the University of Galway, National University of Ireland. While cooking is his passion, Kevin believes that the transformative overhaul of the global food system is a paramount issue that deserves its place in the national discussion. Kevin’s academic interests include sustainable food systems, cellular cultivated meat, and agri-business / climate change adaptations. Kevin’s personal interests include food and wine, golf, and travel.
Bio
With over 15 years of professional food service experience, Kevin grew up not only in California wine country, but also in the kitchen. The son of an event planner mother and a chef father, Kevin began his hospitality career in 2005. While serving four years in the US Navy as a Fleet Marine Force Hospital Corpsman and Petty Officer 3rd Class, Kevin travelled throughout Asia while providing medical coverage to the Marines he was charged to protect. Kevin is a graduate of The Culinary Institute of America in Hyde Park, New York, with an associate’s degree in Culinary Arts and a bachelor’s degree in Applied Food Studies. While attending the CIA, Kevin served as SGA President and Editor-in-Chief of La Papillote, the student run newspaper. In 2017 Kevin returned to Northern California as the Winery Chef at Sonoma-Cutrer Vineyards where he established a seasonal and sustainable menu. After a brief stint with Eurest Dining services running multiple corporate dining facilities, Kevin refocused on academia and received his master’s degree in Climate Change, Agriculture and Food Security from the University of Galway, National University of Ireland. While cooking is his passion, Kevin believes that the transformative overhaul of the global food system is a paramount issue that deserves its place in the national discussion. Kevin’s academic interests include sustainable food systems, cellular cultivated meat, and agri-business / climate change adaptations. Kevin’s personal interests include food and wine, golf, and travel.