BIO


Kevin was born in Peoria in 1962.  He lived his early years in East Peoria and graduated from East Peoria High School.  His first foray into the working world was being a news carrier for the Peoria Journal Star.  In 1978, he started as a dishwasher in a Morton, Illinois restaurant mainly working second and third shifts over the weekend.  After the "fry guy" didn't show up three days in a row, he was unofficially promoted to doing the deep fry work by the late night line cook.  Kevin went on to be a banquet set-up and busperson at the Redbud Tree Restaurant in Morton and got his first attempt at waiting tables.  He then went to the Blue Max restaurant where he picked up bar tending skills.  Kevin then spent the next seven years working for Apostolic Christian Restmor nursing home where he learned institutional and quantatative cooking along while learning some fairly complex nutritional information.  While at Restmor, he earned his Associates Degree in Business Management at Illinois Central College.  He went on to work for Thompson Food Basket.  He was accepted in to the prestigious Culinary Institute of America in Hyde Park New York and graduated with honors in 1994.  Kevin externed at the Hyatt Regency Hilton Head in their Mobil 4 star restaurant: Hemingways.  After graduation, he took over the kitchen at Longview Lodge, in Longview, New York in the heart of the Adironack Mountains resort community.  As the Lodge was seasonal, Kevin returned to Peoria to become the Executive Chef of the Illinois Valley Yacht & Canoe Club (IVY Club).  During this time, he moonlighted at area restaurants such as the Rhythm Kitchen and Panache.  He resigned from the Club to start his own restaurant, Willie & Octavia's Internationally Inspired American Cuisine.  After this venture, he worked for a short time as Food and Beverage Director for Lindsay's on Liberty.  Kevin currently works for a food service distributor.  As cooking is still dear to his soul, he teaches cooking classes, does some guest chef appearances, conducts wine tastings and does some catering and consulting work.  To his credit are the following:

Two recipes published in Wineries & Bed and Breakfast Recipes of Illinois, 2006.

Induction to the Manchester Who’s Who of American Chefs, 2004.

Has two recipes published in "A Collection of Successful Club Recipes" cookbook by the Culinary Advisory Committee of the Club Managers Association of America, 1997.

Have been profiled by the Peoria Journal Star in their "Meet the Chef" column as well as been interviewed for various articles such as Vegan Cuisine, Omelet Making, Working with Mushrooms, Grilling, Knife Cuts, Thanksgiving and Native Grains.
 
Received a rare 100 point score from the Peoria County Health Department for establishments that are considered "high risk". 
Top 100 finish in the Ernest and Julio Gallo Pizza Recipe contest, 1992.
 
Second place in the Methodist Medical Center/Central Illinois Healthy Heart Nutritional Recipe Contest, 1991; recipe was published in "The Healthy Heart: The Power of Cooking Works Wonders" cookbook, 1992.
 
Kevin is currently working on his first cookbook.