Kevin O'Neill

Raised in rural Vermont, Kevin O’Neill had the opportunity to fish Lake Champlain with his Grandfather. He would also enjoy picking vegetables and fresh produce from local farms. He gained interest in cooking early in life thanks to his mother Judy. At age fifteen, Kevin started his career in professional kitchens, leading the way to his graduation from the Culinary Institute of America in the spring of 1998. 

His early training in New York City took him to a variety of prestigious kitchens such as La Côte Basque, under the mentorship of Jean Jacques Rachou, at the Russian Tea Room under Renaud La Rasle, among others. He took his first Executive Chef job at Quatorze bis, an unforgettable learning experience that will always be close to his heart. Throughout O’Neill’s career, he has had the opportunity to work with and learn from some of New York City’s most notable Chefs, this keeps him up to date on the latest trends and techniques. 

As he traveled through France and Italy, South America and Japan, Kevin discovered the simplicity of cooking with the freshest ingredients, which broadened and enhanced his extensive culinary education. 

Kevin has a true love for food, the restaurant world, but most of all; he is in love with cooking and making guests feel as comfortable and at home, as if they were his own family. He also enjoys spending his free time with his wife and two children, barbequing, homebrewing and gardening.