With a rich and varied background, a passion for local ingredients, and a love for blending global flavors, Kevin is bringing fresh energy and creativity to our kitchen.

Originally from Maryland, Kevin moved to Charleston with his girlfriend shortly after COVID, looking for a new adventure. “We applied to a couple of places, and within two days, both of us had job offers,” Kevin recalls. “It just felt meant to be.”

Kevin’s love for cooking began early—his mother owned a restaurant, and his cousin was a pastry chef. “I would follow them around all the time, and they’d teach me things,” he says. After a surprising detour as a professional fighter, he returned to the culinary world, honing his skills in pastry and then working in restaurants that shaped his distinctive style.

Drawing on his Japanese and Italian heritage, plus years of experience in French cuisine, Kevin’s cooking is a unique blend of cultures and techniques. His philosophy is simple: “Cook, have fun, and enjoy the process.” He especially loves working with miso for its versatility and ability to enhance both sweet and savory dishes.

When asked what excites him most about joining Circa 1886, Kevin says it’s the opportunity to bring “a new style and a different take on cuisine” while leaning into Charleston’s wealth of local ingredients—from fresh fish to year-round produce.

Quick Q&A with Chef Kevin

Sweet or savory?
Both—can I say both?

Go-to comfort food:
Pizza.

Most underrated ingredient:
Anchovy paste.

Favorite kitchen tool:
Scissors or chopsticks.

Favorite thing to do on a day off:
Nothing.

Dream dinner guest:
Jesus.

If you weren’t a chef, what would you be doing?
Medicine.

Favorite local restaurant (besides Circa 1886):
The Establishment—I had a great experience there.

One kitchen rule you always follow:
Label EVERYTHING.

We’re thrilled to have Chef Kevin as part of the Circa 1886 family and can’t wait for our guests to experience the creativity, skill, and heart he brings to every dish. Whether you join us for an intimate tasting menu or a leisurely à la carte dinner, you’ll find Kevin’s influence woven into flavors that celebrate both Charleston’s local bounty and the artistry of contemporary cuisine.