BB&T Charleston Food + Wine Festival

Kevin began his culinary career on the Jersey Shore cooking at The Bluff’s in Bay Head New Jersey, and at the Old Mill Inn in Spring Lake, two of the Jersey Shores finest dining establishments. He then went to culinary school at Johnson and Wales University in Charleston and graduated in 1998. Kevin did his internship with Lance Howard at Innovative Catering and Locklear’s Restaurant in Mount Pleasant where he remained as Sous Chef. He then worked for Crew Carolina LLC at the Boathouse on East Bay as Sous Chef before taking on the Executive Chef position, two years later. He then joined Klaus Lapine, owner of Max and Moritz German restaurant, until its closing in 2005. Currently Kevin is the Executive Sous Chef of the Embassy Suites Hotel at the Charleston Area Convention Center.

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