The Unicorn Nashville
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.