Chef Kevin Cottle



Chef Cottle's roots and culinary interest began when he was a young boy living in Cape Cod where his father was a fisherman and his mom was a chef. Kevin graduated top of his Culinary Art Class at Plymouth South Vocational High School in Plymouth, MA. Kevin was formally trained at the prestigious Culinary Institute of America in Hyde Park, New York.

Chef Cottle's professional journey in the culinary arts began in Philadelphia, at such places as The Sheraton Society Hill, and Sfuzzi. It was Kevin's love of the ocean that brought him back to Boston, where he worked at the Colonnade Hotel. Kevin was part of the transforming team that opened "Brasserie Jo" under the watchful eye of skilled Master Chef John Joho. On his days off from the Colonnade, Kevin volunteered a helping hand at "Sandrine's Bistro" in Cambridge, where he gained invaluable experience from French Master Chef Raymond Ost.

In 1998 Kevin decided to venture west to Colorado where he initially worked as a Banquet Chef and then later as the Executive Sous Chef of the mobile rated four star/four diamond Sonnenalp Resort of Vail.

Kevin returned home to Cape Cod, where he accepted a job at the Wequassett Inn Resort and Golf Club. In 2002, as Chef de Cuisine, he presided over the opening of Wequassett fine dining restaurant, "28 Atlantic", which has received numerous awards and accolades, including mobile's four diamond award and the Wine Spectator's Award of Excellence. Chef Kevin was also honored to cook at the James Beard house as part of the best hotel chef series featuring "28 Atlantic" restaurant.

In September of 2005 Kevin joined the Mountain View Grand Resort and Spa, located in the White Mountains of New Hampshire. In 2006 Kevin transformed Mountain View's signature restaurant, "The Main Dining Room," into the only mobile four diamond rated hotel or resort dining facility in New Hampshire. Chef Kevin was also honored to be New Hampshire's Top "Hot Young Chef" by New Hampshire Magazine.

In April of 2007, Kevin packed up his family and moved to the nutmeg state to become the Executive Chef at the Country Club of Farmington, in Farmington, CT. Kevin spent 3 years fine tuning his craft, while restructuring all culinary operations within the private member club. In these three years, Kevin's talents were being read about in magazines, viewed on local news stations, and even cheered on Fox's Hell's Kitchen, where Chef Cottle was Season six's runner up.

In the summer of 2010, Kevin moved his talents to Jordan Caterers as Corporate Executive Chef in charge of restructuring all of their culinary operations. Jordan's has been recognized by Connecticut Magazine as the best caterer in Connecticut for the past 11 straight years. Chef Kevin and Jordan's also manage the food operations for a private country club, museum, a private yacht club, and a tavern.

In June or 2013 Chef Kevin was presented with an opportunity he simply couldn't pass up. Chef Kevin was presented an opportunity to partner with and exciting young company looking for a Top notch chef to open several restaurants, a banquet facility and a small lodge within a year round ski resort at Powder Ridge Park and Resort. Chef Kevin will be opening a world class restaurant "Fire at The Ridge" featuring Chef's signature seafood dishes as well as Chefs Kevin's incredible sustainable menu creations. "Ridgeside Tavern" will be Chef Kevin's American Craft Tavern, featuring all American craft beers wines and spirits locally grown produce, hogs, cattle and chickens as well as New England seafood.

Kevin is deeply involved with the Farm to Chef Program. As a board member, Kevin interacts with the U.S. Department of Agriculture. It is Kevin's goal to market products that are local; from farms to fisheries. He feels strongly about incorporating these products into his daily menu selections. Knowing the importance of sustaining CT's farms, Chef Cottle also works closely with the Connecticut Farmland Trust in an effort to obtain federal funding for local farmers.

In addition to Chef Kevin's culinary talents being viewed on numerous television shows, such as his "live" weekly cooking segment on FOX61 Hartford from 2009-2012. Currently Chef Kevin can be seen on NBC Connecticut doing his weekly "live" cooking segments. As well as traveling the country speaking and doing culinary demonstrations. Chef Kevin has been written about in many magazines, he also delivered the keynote address at the 2010 International Boston Seafood Show on "why local and sustainable seafood make sense."Chef Kevin was honored to be invited to cook at the James Beard House in July 2012 to cook there annual "soft-shell crab extravaganza" to a record setting crowd! In 2014 Food Network came calling asking if Chef Kevin would be interested in competing on their new show called Kitchen Casino. Chef Kevin accepted and won.

When Kevin is not cooking or promoting sustainable practices, he enjoys having his wife Nancy critique his latest creations and watching their son Kai play hockey, football, baseball and basketball, all the while trying to keep up with their daughter Kallie.

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