Kevin found a passion for cooking and a love for the restaurant business when he was just 16 years old. In 1994, Kevin enrolled at the College of Culinary Arts at Johnson and Wales University in Norfolk, Virginia.
After leaving in 1996, he honed his cooking skills at Ford's Colony Country Club, a five-diamond establishment in Williamsburg, Virginia. Following that, he was Executive Chef at Bistro 105 in Jonesboro, Tennessee.
Kevin’s cooking style is based on his experiences from influences gathered in 30 years at many diverse restaurants as well as the French techniques he acquired in culinary school. He believes in using fresh high quality products from local farmers as well as sourcing out the best fish and food items from across the World. Kevin has been working in Nashville for the past 13 years: After a short stint at The Wild Boar, he served as Sous Chef at F. Scott’s Restaurant until becoming Executive Chef where he stayed until November of 2013. Adding a wife and home to his resume, Kevin has sought out a more flexible, family-friendly schedule that will allow him to still use his skills and share his passion for great food.
Kevin continues to serve many of the same clients he served in his 9 year career at F. Scott’s with in-home, wine paired, multiple coursed meals. Kevin has also begun offering his services as a restaurant consultant and has many exciting menus and concepts in the works for Nashville.
Kamal Kalokah | 10.29.2016
Kamal was raised in a traditional Jamaican family where he began at an early age cooking with his mother, Ouida Bradshaw, chef/owner of Jamaicaway Restaurant. He started his culinary career as an apprentice under Grabriel Frasca at Spire Restaurant in the Nine Zero Hotel in Boston, MA. After completing his stage experience he enrolled at Johnson and Wales University in pursuit of a bachelors degree in culinary arts. While studying he worked for Sean Brasel at Touch Restaurant on Miami Beach, FL. Under Sean’s guidance, Kamal strengthened his skills and techniques in modern Latin-American cuisine. He took a year long “food sabbatical” from line cooking to better enhance his knowledge in Latin American and Caribbean cuisine. In doing so he ventured throughout the households and “mom and pop” restaurants in Miami, learning the authentic techniques of cooking flavors of the African diaspora. Along with his Miami excursion, he spent time in the Dominican Republic and Jamaica where he furthered his culinary learning experience. He has been co-chef at Jamaicaway restaurant through most of his post school years in Nashville, contributing to much of its success and execution of its wonderful flavors. From 2012-2013 he provided personal chef services on world tours for the international recording artists, Drake and Rihanna respectively. He provided chef services for Drake on his Club Paradise tour for seven months, and was Rihanna’s personal in-house for chef for five months while she recorded her multi-platinum Unapologetic album. Along with house services, he was Rihanna’s personal chef on her 777 Tour traveling to seven different countries in seven days. His touring experiences have led him to cook for many entertainers and pop culture icons such as Quincy Jones, Richard Branson, and Sade. Along with continuing tour chef services for top musicians, he is chef/co-owner of Riddim N’ Spice. Riddim N’ Spice is a fresh casual restaurant concept that provides a quick and easy approach to rich and authentic Caribbean flavors. It will be opening in the North Nashville area late winter 2017.
City Farm Co. | 2.25.17
Shavone & Lakendra
City Farm Company is an exclusive experience catering company located in Nashville. Our service is designed to bring a minimalist luxury experience in a variety by pairing food with style and culture.
Knowing where our food comes from and the process it takes before reaching our customers is also important to us. City Farm Company adopted those culinary traditions rooted in family generations.