Kevin attended Johnson and Wales Culinary Institute and sharpened his culinary edge working at restaurants like Ristorante Zeppelin in Orvieto, Italy, Castle Hill Inn, in Rhode Island, and Del Posto, in New York City. His first role as Executive Chef was served at Restaurant L'Office in Paris, France. In 2012, Kevin arrived in Boston and took an opportunity with owners Michael Moxley and Jim Cochener at The Salty Pig as Executive Chef. Today he remains with the same partners and with addition of Chef Michael Lombardi and serves as Co-Executive Chef/Partner at SRV restaurant.