Kevin’s interest in the culinary arts stemmed from his disinterest in weeding the family garden. His black thumb led him to the kitchen making summer dinners from his mother’s dog-eared copy of Joy of Cooking. he ventured to New York City for college to pursue a career in classical ballet and working in restaurants to pay for school and rent. In addition to graduating with his BFA he graduated from the school of hard knocks learning how to unclog a floor drain, reset a walk-in, and move boxes from point A to point B.
His interest in classic cocktails stemmed from his wine studies and the idea of re-creating a historical experience is part of his drive behind the bar. After a short stint in working in the back of house he returned the bar, missing the hospitality and warmness that a great bar can afford its patrons. He has worked with Colt & Gray as part of the opening team and is welcoming of the challenges and awards it has offered for the past four years.