Chef Kevin Cottle's roots and culinary interest began when he was a young boy living on Cape Cod where his father was a fisherman and his mom was a chef. Kevin was formally trained at the Culinary Institute of America in Hyde Park, New York, and began his professional journey in Philadelphia. His love of the ocean brought Kevin back to the East Coast where he worked at the Colonnade Hotel and was part of the opening team of the Boston favorite “Brasserie Jo.”
Kevin spent time in Colorado at the four star/four diamond Sonnenalp Resort of Vail before returning home to Cape Cod where he was honored to cook at the James Beard House as part of the “Best Hotel Chef Series.”
In 2007 Kevin took on a new adventure in private clubs at The Country Club of Farmington in Farmington, CT where he restructured all culinary operations. During his time at CCF, Kevin became a household name when he appeared on the 6th season of Hell's Kitchen where he respectfully left in second place, though he disputably should have won.
Kevin rounded off his culinary craft by working as the Executive Chef of Jordan Caterers, which has been recognized as Connecticut’s best caterer for 11 years. He maintains a Chef Partnership at the newly acclaimed Powder Ridge Resort in Middletown, CT, and is deeply involved with the Farm to Chef program.
When Kevin is not cooking or promoting sustainable practices, he enjoys watching his son Kai play hockey, football, baseball and basketball, all while trying to keep up with his daughter Kallie.