Kevin was born and raised in RI and attended Johnson & Wales University in the Continuing Education program which afforded him the opportunity to intern in Italy. After four months, he returned home to Rhode Island and worked alongside Chef Aaron Edwards at Trattoria del Corso in East Greenwich. He then moved back to Italy for two and a half years and fully immersed himself in Italian cooking and culture working under Chef Lorenzo Polegri at Ristorante Zeppelin in Umbria. Kevin left Italy to work at the Relais & Chateau property, Castle Hill Inn in Newport and then to NYC to work at the Michelin-Starred Del Posto under Chef Mark Ladner. After NYC, Kevin moved to Paris and opened L’Office as Executive Chef where he garnered rave reviews and recognition both locally and internationally for the bistro’s melding of French aNd Italian cuisine. L’Office earned a Bib Gourmand award in the Michelin Guide, Best New Bistro in Paris by Le Guide Lebey and was featured in American publications such as Bon Appetit and Eater. 

In 2012, Kevin moved back to the States and was the Executive Chef of The Salty Pig in Boston where he developed its pasta and house made charcuterie programs. Three years later he opened his first restaurant called SRV with co-chef and partner Michael Lombardi in the South End of Boston. The Venetian-style Bacaro was an immediate success, earning a 4-star review from Boston magazine and a James Beard Award nomination. 

Kevin now lives in Rhode Island with his wife, Sarah, and their son Ray. They own Giusto which was nominated for Outstanding Hospitality by the James Beard Foundation in 2024 and he is also a co-owner of Mother Pizzeria with partners Lauren Schaefer and Kyle Stamps. He serves on the Board of Directors for the RI Hospitality Education Foundation and is a core instructor at Boston University in the Culinary Arts Program founded by Chefs Jacques Pepin and Julia Child.


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