Kevin was raised in Duchess County New York and at a young age had an interest in pastry. In 1995, after completion of high school and various baking and pastry classes it was decided that the passion was there and moved to further his education at the Culinary Institute of America. At the Culinary Institute, Kevin worked on perfecting the fundamentals of be coming a great Pastry Chef.

After the Culinary Institute, Kevin went on to work in retail bakeries in Duchess County, New York. A great deal was learned from working with old world pastry chefs from different ethnic backgrounds.

With New York City only a short train ride away, Kevin eventually moved there to take a job as Pasty Cook with the New York Hilton. Kevin received a promotion to go and work at the Hilton Hawaiian Village Oahu where he excelled in working with pastillage. In 2002 Kevin was asked to come back to NYC and contribute to the New York Hiltons changing pastry team. Within a few years, Kevin was promoted to become Pastry Chef at the Rye Town Hilton. At the Rye Town Hilton he took charge of many high profile events such as Hillary Clinton’s luncheons