BIO
CORPORATE CHEF KEVIN COTTLE OF JORDAN CATERERS AND JORDAN VENUE MANAGEMENT
Chef Kevin Cottle became a household name during his appearance on the 6th season of Hell's Kitchen. Kevin spent five and a half weeks on location in California where he and his fellow contestants were sequestered from any outside contact. Early on, Kevin became known as the "fixer" of the group. As the season progressed, and as contestant after contestant handed in their chef blues or reds, it became clear that Kevin was a frontrunner. Episode after episode Chef Kevin produced dishes that appeared to be works of art, receiving praise from the judges and cheers from his adoring fans. Yet, it wasn't meant to be as Kevin had to settle for second place during the final episode of the season. Taking it in stride, Kevin congratulated his opponent and assured his fans that he had a blast, stating, "I have no regrets. I would do it again if I had the chance."
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.
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 Executive Chef in charge of restructuring their culinary operations. Jordan's has been recognized by Connecticut Magazine as the best caterer in Connecticut for the past 11 straight years. Jordan's also manages the food operations for a private country club, museum, a private yacht club, and a tavern.
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 Jordan's 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, and 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."
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.
