Currently a student at the National University of Ireland – Galway attending the Master of Science in Climate Change, Agriculture and Food Security in association with Ryan Institute.
Kevin began working in restaurants through his teenage years, at 18 years old he served in the US Navy for four years as a Fleet Marine Force Hospital Corpsman. After his tour of service he found his way back to the food industry while earning an associates degree in Political Science. Eventually he found his way to the Culinary Institute of America in Hyde Park, New York where he graduated with an associates degree in Culinary Arts and a bachelors degree in Applied Food Studies.
Working as the Winery Chef at a prominent vineyard in California, Kevin used his knowledge of the sustainable food system to create menus that not only paired with the wines but also told the story of fresh, organic, and sustainably harvested ingredients.
Moving into the corporate sector and managing multiple food service sites for a large food company, Kevin had the realization that the industrial food complex is in dire need of an overhaul if it is to survive through the end of the century.
