Hey friends and foodies, I’m Kev!

I’ve been serving Ottawa as a professional chef for 40+ years. Sharing my passions and skills for food and cooking with people of all sorts is my life’s work. Now that I have retired from the hustle and bustle of the restaurant industry, I want to provide families and friends with the quality of food that you might find in casual fine dining restaurants, just from the comfort of their own kitchen.

As a Personal Chef, I can offer more than just a fabulous meal, I can offer education, individualized food and of course, a personal touch. My experience allows me to adapt my services to people of all ages, diets, skills, and needs. I pride myself on bringing a dynamic and adaptable learning environment to the kitchen.

My food is bold, dare-I-say brazen, as it infuses Gulf Coast flavours with techniques from around the world to create culinary adventures for you and your taste buds. Let’s bring a sense of adventure to your kitchen!

More on my Experience

EDUCATION- Algonquin College 2yr culinary program, Red Seal, Gold Seal Qualification,

1 yr Hotel Management, CCC Theory Sait Calgary

I have obtained a wide breadth of experiences and skills, as a chef from these opportunities.

APPRENTICE: Ritz Carlton, Lord Elgin, Fish Market, Mother Tuckers

Hayloft/Wild Carrot, The Keg, Houlihans, I.P.Looneys.

- each location executing 300-700 plates nightly.

Bearbrook Court, Palisades, Colonel By,

Vally Stream Manor - I implemented a program to bring full restaurant-style menus, Sunday family roast beef night, theme buffets, pastry chef dessert carts, and all-day breakfast to the industry.

OPENING CHEF-James St Feed Co.; home of the original dusted wing and record-breaking wing nights.

Earl of Sussex Pub; introduced the city's first scratch Cornish hand pie.

Mexicali Rosas Moncton, Hard Rock Café Palladium / York St and Niagara Falls

While working at the Palladium (CT Center) in Ottawa, a world-class multi-venue sports & entertainment centre, we provided largely on and off-site catering, I oversaw the operations of the hotline high volume production in the main kitchen for the private suite holders, satellite kitchens as well as all day-to-day operations of the Hard Rock Café with combined annual sales in the millions of dollars.

CREATIVE DIRECTOR and CHEF: For the last decade, I have been solely responsible for the creation, management, operation, marketing and teaching at The Good Food Cooking School, a community cooking school at Sobeys Inc. Introduce clients to new foods, preparation techniques, The success of every community room program is determined by the level to which it is executed. The introduction of the special needs classes on sensitivity Wednesdays and Montessori Schools was the most satisfying. The Good Food Cooking School evolved into the most successful school in the banner province-wide. (Pre Covid)

All that to say, I just love food and people. What’s better than a great meal and a few laughs.